During these cold snowy winter months, it’s always nice to have a pot of chili going to warm you up when you’ve had an especially hard day. Try out this twist on an old favorite. Let me know what you think. I always appreciate feed back. You can also make it in a crock pot. Serve it with cornbread the recipe follows.
3 Anaheim peppers
1 lb. ground turkey
1/2 large onion chopped
1 Tb. Cumin
1 Tb. Chili Powder
1 Tb. Garlic granules
1 Tb. Onion powder
1 tsp Oregano
1 16 oz. jar Salsa Verde or large can of tomatillo’s (if you use the can add 1 Tb lime juice)
2 cans pinto beans including liquid
32 oz. Chicken broth
1 ripe Plantain sliced
Salt and Pepper to taste
Garnish: sour cream or Greek yogurt, cubed avocado and cilantro
Cut the top off of the peppers, slice in half lengthwise and remove seeds, put on sheet pan and roast under the broiler until peppers are soft and blackened on edges. Remove from oven and let cool. Once cooled dice up and set aside.
In a medium skillet over medium heat saute’ the onions. When the onions begin to become transparent add the turkey and spices and fry until browned, add, salsa, peppers, beans, and broth. Cook for 30 minutes then add plantain and cook 20 minutes more.
Serve in bowls with a dollop of sour cream or Greek yogurt, avocado and chopped cilantro. This is great to have in the fridge for nights when you come home tired and just want to get supper on the table fast. Check out my next post for the Cornbread recipe.