Serious Eats: Recipes

Sunday Supper: Turkey and Roasted Poblano Chili

[Photograph: Sydney Oland]

During the winter, nothing can seem more appealing than a big, steaming bowl of chili. And each one is a totally unique creation—the cook adding their own special touches to the pot based on their preferences, or the wants of their families and guests.

This version uses braised turkey thighs as the protein, and roasted poblano peppers to add some smoky flavor. When picking out a chili powder, try to find one that lists the various chilis in the ingredient list; all chili powders are different, so it may take some time to find the best brand for your needs. This chili, as with most chilis, really benefits from a night in the fridge. Serve this chili with lots of cornbread and beer.

About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)

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