I lost count of how many times I made this recipe last winter. Really, I kept making it well into June despite the 90-degree weather. It's such a dinner staple for us that I wanted to share the recipe. I'm one of those people that doesn't really follow a recipe the same way twice, and this chili is well suited for experimenting. But here's the basic gist:
1-2 tablespoons olive oil
1 onion, diced
3 poblano peppers diced
Diced garlic (I go heavy on garlic, so I use about 2-3 cloves)
Cumin, coriander, and/or cayenne pepper
1 lb. ground turkey or ground sausage (optional)
3 cans of beans (any kind you like. I love this chili with butter beans)
Kale or swiss chard (optional)
Served with Greek yogurt, Lime, and Cilantro
Heat olive oil in a pot or dutch oven. Cook onion and peppers until soft. Add the garlic and seasoning, cook about a minute. Add ground meat if using any, and cook through for about 2 minutes. Add the beans, broth, salt, and kale or greens if using any. Cover, and cook for about 30 minutes, stirring throughout. Serve in a bowl with a scoop of yogurt, fresh cilantro and a lime wedge.
It's even better the next day.