Sweet 'N' Spicy Slow-Cooked Chili

Recipe

Soup, Chili & Stew
Sweet 'N' Spicy Slow-Cooked Chili

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

9
Servings
30min
Prep
6hr30min
Total

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    Description

    This chili is a little different than the classic recipe, but we think it’s better! Perfect for family meals, everyone will enjoy this hearty slow-cooked chili.

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    Servings and Ingredients

    Ingredients
    Serves 9
    QuantityIngredientAdd
    4 medium poblano peppers
    4 medium Anaheim peppers
    1 tbsp. Gustare Vita olive oil
    2 lbs. fresh turkey breast chops
    1 lbs. butternut squash, peeled and chopped
    1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed
    ¾ c. white onions, chopped
    2 tbsp. fresh sage, chopped
    1 tbsp. fresh oregano, chopped
    2 tsp. Hy-Vee salt
    1 tsp. Hy-Vee black pepper
    4 clove(s) garlic, minced
    2 (32-oz.) containers chicken stock
    1 (15.5-oz.) can Hy-Vee golden hominy , drained
    1 jalapeño pepper, sliced; for garnish
    1 shallot, sliced; for garnish
    Italian parsley sprigs, for garnish
    Lime wedges, for serving

    Things To Grab

    • Rimmed baking pan
    • 8-quart slow cooker
    • 2 forks

    Directions

    1. Preheat broiler to HIGH. Place poblano and Anaheim peppers in a rimmed baking pan. Drizzle with olive oil. Broil 6 inches from heat for 8 to 10 minutes or until charred, turning occasionally. Transfer peppers to large glass bowl; cover with plastic wrap. Let stand for 20 minutes or until cooled. 

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen
    2. Peel and seed peppers. Place peppers in food processor. Cover and pulse until chopped. Transfer chopped peppers to 8-quart slow cooker. Add turkey, butternut squash, cannellini beans, onions, sage, oregano, salt, black pepper, and garlic. Add chicken stock. Cover and cook on LOW heat for 5-1/2 hours. Add hominy; cover and cook for 30 minutes more or until tender. 

    3. Transfer turkey to cutting board. Shred turkey using 2 forks; return to mixture in slow cooker. 

    4. To serve, ladle chili into bowls. Garnish with jalapeño, shallot, and parsley; serve with lime wedges, if desired. 

    Nutrition facts

    Servings

    300 Calories per serving
    2 cups each

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 80mg
    • Sodium: 1380mg
    • Total Carbohydrates: 26g
    • Protein: 37g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons Magazine September 2021