One of the side benefits of a good summer growing season is preserving the extras to bring out when there are huge mounds of snow on the ground and summer feels very far away. Last summer we lucked out and harvested lots of bell peppers in red, yellow, and green as well as quite a few poblano peppers. We used as many as we could through the autumn, then picked the last right before frost and froze several quart bags of sliced peppers to toss in soups and chili. We also saved leftover turkey during the holidays for the same purpose, so you could technically call this a freezer chili.
The flavor is full, a little smoky from the chipotle powder, and the hearty texture fills you up. If you don’t have leftover roast turkey, you could use cooked ground turkey instead. We prepare the beans in a pressure cooker, or you can soak them overnight and cook on the stove before adding to the chili. And of course canned beans will do in a pinch.
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 1 large red bell pepper, chopped
- 6 cloves garlic, minced
- 4 tablespoons olive oil
- 4 teaspoons ground cumin
- 4 teaspoons chili powder
- 1/2 teaspoon chipotle powder
- 1-1/2 teaspoons kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 quarts/liters homemade turkey or chicken broth (or purchased low sodium)
- 2 pounds (908 g) cooked turkey, cut in 1/2 inch cubes
- 1 pound (454 g) cannellini beans, cooked with liquid
- In the 6-quart pot, warm the olive oil over medium heat. Sauté the onion and peppers until they are soft and glisten, about 3 to 4 minutes. Add the garlic and sauté for another 1 to 2 minutes.
- Add the cumin, chili powder, chipotle powder, salt, and pepper, and cook while stirring until the spices release their fragrance, about 1 to 2 minutes.
- Add the broth, turkey, and cooked beans and liquid. Bring to a boil, then reduce heat and cook at a simmer for about 20 minutes. Adjust salt and pepper to taste, then serve.
6-quart heavy bottom pot