With the summer officially over and winter creeping in, it's time to build up your repertoire of go-to soups, stews, and chilis. But on a cold night, after a long day at work, making a time-consuming soup, one where you have to transfer the liquid to a blender in batches and then back again, might not be high on your to-do list.
Instead, opt for a quick and easy chili like this one. Though it doesn't have the tomatoes found in many chili recipes, it highlights creamy cannellini beans, fresh poblano peppers, and green chilies (it's up to you whether you choose hot or mild).
If you have more time, you can char the peppers under the broiler or over a gas flame (carefully). Then peel, seed, and chop them once cooled. You can also thicken the liquid by mashing some of the beans with a potato masher, or leave it more broth-like if that's your preference.
- Yield:serves 4
- Active time: 30 minutes
- Total time:30 minutes
- 2 tablespoons olive oil
- 1 small onion, chopped (about 3/4 cup)
- 1 jalapeño pepper, seeded and chopped (about 2 tablespoons)
- 2 poblano peppers, seeded and chopped (about ¾ cup)
- Kosher salt and freshly ground black pepper
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 pound ground white turkey meat
- 2 cups low-sodium homemade or store-bought chicken broth
- 1 (15-oz) can cannellini beans, drained
- 1 (4-oz) can chopped green chilies
- 1 tablespoon freshly squeezed juice from 1 lime
- ½ cup cilantro, stems removed and leaves roughly chopped
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions, jalapeno, and poblano peppers and a pinch of salt. Stir until softened, 3 to 4 minutes. Add the garlic, cumin, and oregano and cook, stirring, until fragrant, about 1 minute longer.
Add the turkey, gently breaking it up with a wooden spoon, and cook until it just loses its pink color, 3 to 4 minutes. Add the broth, beans, and chilies and bring to a simmer. Using a potato masher, smash some of the beans to thicken the broth. Season with salt and pepper and allow to cook together until thickened, 6 to 8 minutes longer. Stir in the lime juice and cilantro, then ladle into serving bowls.