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Super simple Spicy Roasted Poblano Chili! Spicy, nutrient-dense and so warm and cozy for these upcoming cold winter days.
This chili is so quick to make AND budget friendly. It’s loaded with black beans, kidney beans, roasted poblano peppers and ground Italian turkey sausage (an accidental purchase that turned out to be wonderful).
Roasting Poblano Peppers
This is a crucial step to this recipe. Roasting the poblanos gives it a smoky flavor that you want in a chili. Poblano peppers have a very mild taste so they’re not crazy spicy.
To roast them, simply wash them, dry them, turn a stove burner on high. Then place the poblano directly on the burner. Using tongs, you want to turn it about every minute or so – every side of the poblano should be black, the skin burnt. Then place the hot poblanos in a glass bowl and cover tightly with plastic wrap. Let it sit for about 10 minutes, the heat is steaming the peppers, getting them soft. Remove the poblanos and starting from the bottom of the pepper, take a knife and scrape off the burnt parts. They should easily fall off if the poblano has been properly roasted.
If you have a flat top stove, place the poblanos under the broiler. Frequently check on them, turning the pepper to get every side roasted.
Spicy Roasted Poblano Chili
This chili has:
- Black Beans
- Kidney Beans
- Fire Roasted Tomatoes
- Ground Italian Turkey Sausage
- and a hefty dose of spices!
Next time around, I’d love to throw some corn in there too! The ground turkey sausage was bought by mistake but it’s so good. Turkey is a great meat option because it is a lean meat, meaning it has a low fat content. Beware though, it’s very tough if overcooked so cook until it’s just brown.
I love spicy food but if the spice is too much for you, feel free to add a dollop of sour cream and some shredded cheese atop your chili. DAIRY will help put the fire out. Serve with a side of cornbread for a perfect winter meal!
Spicy Roasted Poblano Chili
- Dutch Oven
- 2 tbsp Avocado Oil or Olive Oil
- 5 Cloves Fresh Garlic, minced
- 1 Heaping Cup of Diced Onions
- 1 pound *Diestel Turkey Ranch Italian Ground Sausage
- 3 tbsp Tomato Paste
- 2 Roasted Poblano Peppers, de-seeded and diced see above for how to roast
- 1/2 tbsp Ground Cumin
- 1 tsp Ground Cayenne
- 4 tsp Chili Powder
- 2 tbsp Unsweetened Cocoa Powder
- 5 tsp Better Than Bouillon (Vegetable) mixed with 5 cups water
- 3 tbsp *Sucanat
- 28 Oz Diced Tomatoes
- 2 Cans Kidney Beans, rinsed and drained
- 1 Can Black Beans, rinsed and drained
- Salt to taste
- Place Dutch oven on stove top on medium heat. When pot is hot, add avocado oil. Add garlic and cook until fragrant, about a minute. Add onions and cook for about 2 minutes.
- Using a wooden spoon, add ground turkey sausage. Mash the turkey sausage around until you get crumbly pieces. Turkey doesn't need long to cook, Cook until just brown, DON'T OVERCOOK OR IT WILL BE VERY TOUGH.
- Add cumin, cayenne, chili powder, and mix into the meat. Then add the tomato paste, poblano peppers, cocoa powder, and sucanat. Pour the bouillon mix in.
- Add the diced tomatoes. Then add the beans and stir. Bring to a boil, then reduce to low, Let the chili simmer for 25-30 minutes, stirring frequently so that the bottom of the pot doesn't scorch.
- Add salt to taste.* Serve with a side of warm cornbread and enjoy!
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