When it comes to crowning our recipes “evergreen”, they need to be two things: delicious and perfect year-round. When chili comes to mind, it’s easy to associate it with the colder months of the year, and we couldn’t agree more! However, there are always going to be chilly nights with a cozy vibe on the air. That’s where this Turkey Chili with Cinnamon and Poblano Peppers comes in. Hearty, yet fresh. Just a touch of sweetness, with plenty of flavor. The dream!
Our favorite way to enjoy this recipe includes a side of cornbread, plenty of honey, and cheddar cheese sprinkled overtop. Oh! And a great show/movie, or an outdoor fire conclude the experience. You can make this Turkey Chili with Cinnamon and Poblano Peppers in the heart of summer or the dead of winter – it’s going to hit the spot either way. Enjoy!
Did you try this recipe?
Let us know in the comments!
Cincinnati Turkey Chili with Poblanos
Ingredients
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, chopped
- 3 poblano peppers, large diced
- 2 celery stalks, diced
- 1 large onion, diced
- 1 1/2 pounds ground turkey (dark meat)
- 1 tablespoon all-purpose flour *Cup-4-Cup Gluten Free
- 4 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons (packed) dark brown sugar
- 1 teaspoon oregano, crushed
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 4 cups organic chicken broth
- 1 15 ounce can cannellini beans, rinsed and drained
Instructions
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- Garnish with shredded cheddar and hot sauce (Cholula or Franks Red Hot).
- Serve with either freshly baked corn muffins or tortilla chips.
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