weeknight dinner | roasted poblano chili

Ali Hedin | Roasted Poblano Chili

Does winter feel like it's dragging on?  I'm trying to revel in the cold weather since I know it won't last but it does get challenging after a little while... So let's make chili.  It's a great way to enjoy winter.  I mean, who eats chili in the summer?  No one eats chili in the summer. So make a hot bowl of chili, snuggle up in something cashmere, and remember it will warm up soon!

Ali Hedin | Roasted Poblano Chili

ROASTED POBLANO CHILI

serves 4

STEP 1

Roast chilies over an open flame or in the broiler.  Pop into a plastic bag and seal it tight. Let rest 5 minutes. 

 

STEP 2

Cook onion, garlic and turkey until turkey is cooked through.  Sprinkle the top with flour, cumin and oregano and stir to combine. 

 

STEP 3

Add stock and bring to a boil.

 

STEP 4

Remove chilies from the plastic bag and rub with a paper towel to remove most of the skins.  Chop chilies and add to soup. 

 

STEP 5

Mix dry ingredients for waffles then add milk, eggs, honey, and melted butter.  Mix to combine and cook in a waffle maker until done.  Let cool and cut into strips.

 

STEP 6

Serve chili topped with jack cheese, a squeeze of lime, and cornbread waffle sticks.

 

1 lb. ground turkey

1 lb. poblano chilies

6 cups chicken stock

2 cloves garlic

1 onion, chopped

1 tbs flour

1 tsp cumin

1 tsp oregano

s&p

1 lime

1 cup jack cheese, shredded

1 ¼ cup flour

1 ¼ cup cornmeal

2 tsp baking powder

¼ tsp baking soda

1 tsp salt

½ cup buttermilk

2 eggs

2 tbs honey

½ cup melted butter 

Ali Hedin | Roasted Poblano Chili