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.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
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.
Transfer turkey to cutting board. Shred turkey using 2 forks; return to mixture in slow cooker.
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