WHITE BEAN CHILI

Here’s a nice variation on the classic chili dish. I love the corn flavor the pozole adds to the dish, not to mention a nice kick from a poblano pepper and some chipotles. It’s got just enough heat to make you feel it in the back of your throat without having to reach for any extra sour cream to cool you down. Serve it with some corn bread or some tortilla chips and you’ll have a very happy crowd.

INGREDIENTS (serves 6-8)

1 poblano pepper

4 tablespoons olive oil

1 lb ground turkey or beef

1 onion, diced

1 red pepper, diced

2 stalks celery, diced

2 thin carrots, diced

3 cloves garlic, minced

1 can white northern beans, drained and rinsed

1 can hominy, drained and rinsed

1 can sweet corn, drained and rinsed

2 canned chipotle peppers + 1 tablespoon adobo sauce (*Note – 2 peppers from can, +not +2 cans!)

1 packet El Paso chili mix

3 cups chicken stock

1 cup cheddar cheese, grated for garnish

Sour cream, for garnish

2 scallions, chopped, for garnish

Salt and pepper to taste

PREPARATION

Preheat oven to 400 degrees. Rub the poblano with one tablespoon of olive oil and place on a baking sheet. Place in oven for 20 minutes or until poblano starts to blister. Allow to cool, then peel off and discard skin and seeds. Dice the poblano and set aside.

Heat 2 tablespoons of oil in a 6-quart dutch oven or pot over medium heat. Add the ground meat and break up and brown, about 5 minutes. Remove and set aside.

Add the remaining oil and sauté the onion, celery and carrots until wilted, about 6 minutes. Add the garlic and sauté for 1 minute.

Add the white beans, hominy, sweet corn, poblano, chipotle peppers and adobo sauce, chili mix and ground meat. Stir to combine.

Add the chicken stock, stir and cover with lid. Bring to a boil and then reduce heat and simmer for 20 minutes with lid off.

To serve, ladle into bowls and garnish with cheese, sour cream and scallions.