Roasted Pepper Chili

It is absolutely freezing outside. Like beyond cold. And all I can think about is soups and stews and hot spicy food. All thoughts of ice cream and sushi have vanished from my mind and I just want anything hot you can eat with a spoon. My hot chocolate consumption has gone through the roof and I spent a week thinking about chili. So finally I decided I couldn't wait any longer, I had to have some. I went to the veggie section of my local Wegmans and I was overwhelmed by the variety of peppers. Every kind you could possibly imagine and a few I had never heard of. As Bobby Flay's advice danced in my head, I decided on Poblano, Anaheim and the classic jalapeño to make a delicious 3 pepper-roasted chili.



Roasted Pepper Chili:
1 Poblano pepper
2 Anaheim peppers
2 jalapeño peppers
1 small green pepper
2 Tbsp of olive oil
2 small onions
3 clove of garlic
1 pound ground turkey or beef
15 oz can of tomato sauce
15 oz can of black beans
15 oz can of white beans
23 oz can of peeled whole tomatoes
6 oz of Tomato Paste
1 tbsp of Cumin
1/2 tsp of paprika
2 tsp of salt
1 tsp black pepper

Pre-heat the broiler. Wash the peppers and cut off the top stems. Put on a foil lined baking sheet and drizzle with 1 tbsp of olive oil. Roast the peppers, flipping them once halfway, until they are charred slightly, about 15 minutes. Let peppers cool until you can handle them. Heat 1 tbsp of olive oil in a large pot over medium heat. Dice onions and garlic. Add to the pot and allow to cook until translucent and soft, about 8 minutes. Add in ground turkey (or beef) and cook stirring occasionally to brown the meat. Remove the charred skin from the peppers and dice them. Add the peppers to the pot and stir everything together. Add in tomato sauce and drained beans (discard the liquid). Add in the whole tomatoes and their juices. Use a spoon to stir everything together and break apart the tomatoes into chunks. Add the tomato paste and seasonings and bring everything to a boil. Reduce to medium-low and cook covered for about an hour (or longer). Serve with cheese, sour cream, avocado, or whatever your favorite chili toppings are.



Happy Eating.