Categories: Soup
Ingredients
- 8 Anaheim chile peppers, fire-roasted
- 1/4 bunch cilantro, chopped
- 1/4 cup olive oil
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 2 tsp kosher salt
- 3 lbs. ground turkey
- 1/4 cup flour
- 18/4 cup chili powder
- 3 tbsp. ground cumin
- 1/2 tsp black pepper
- Pinch of cayenne pepper
- 4 cups chicken stock
- 2- 15 oz. cans cannellini beans, with liquid
- Assorted toppings
Directions
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In a blender or food processor, puree the roasted chilies and cilantro until smooth. Set aside.
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In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5-6 minutes. Add the turkey and cook until browned and cook through, breaking it up with a wooden spoon, 7-8 minutes.
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Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
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Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with topping
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How to Fire-Roast Chiles
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Place the chiles on a broiler pan about 4 inches from the flame. Broil, turning with tongs, until charred, about 2 minutes per side. Place in a bowl, cover with plastic wrap and let stand about 4 minutes. Uncover and scrape away the charred skin, the cut the peppers in half and remove and discard the seeds, stems and membranes.