Chili Stuffed Poblano Peppers

Fall fanatic, chili fanatic... 

...but I have definitely taken it to a new level with this one.  

I didn't know I was going to be posting this chili recipe, as I kind of worked in the moment and didn't document the actual "making of the chili"... normal fall Sunday, family is in, running around so we decided to put some chili in the crock to have it ready around 4 so everyone could eat at their own leisure.  

The night before, we were at our favorite Mexican restaurant, Casa Mama, and of course I had to consider one of my favorite Mexican dishes, the Chile Relleno.  They use poblano peppers for chile rellenos and even though I decided on a tilapia dish, I could not get the poblano out of my mind!  Knowing I was making chili in the a.m., I had an idea to work one of my favorite peppers into my chili! 

I am going to loosely describe what I did for the chili because it did turn out to be ridiculously good.  I already posted a chili recipe on my blog in the past, but this one is a bit different from that one.  I subbed ground turkey for ground beef, added turkey sausage, seasoned the ground turkey with DIY taco seasoning, and added a bottle of lite beer to the mix!  

(Recipe might appear a little overwhelming, long ingredient list, but once you get everything in the crock pot there isn't much to do after that...IT IS VERY doable- I only do doable.)

Chili

1 lb ground turkey

1 lb ground turkey sausage

DIY taco seasoning 
(1 tbsp chili powder, 1/2 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano, 
and 1/2 tsp onion powder)

5-6 small garlic cloves or 2-3 large ones

2- 15 oz. cans tomato sauce

1- 28 oz. diced tomatoes

1- 6 oz. can tomato paste 
(Walmart has a new organic brand, Wild Oats, which is pretty good/reasonably priced!)

2 cans dark red kidney beans (1 can drained, 1 can not drained)

1 can light red kidney beans

1 can black beans

1 green pepper

1 yellow onion

3 stalks of celery

1 bottle of light beer
1 tbsp minced garlic (jarred)

Salt and pepper

Chili powder (Fiesta Brand)

Quick Chili Mix 
(I like Fiesta Brand but any Chili powder and chili seasoning mix will work!)

 

Garlic salt
Seasoned salt

Dried minced onion

Red pepper flakes

Toppings

Sour cream

Shredded cheese

Chopped red onion
Green onions/scallions

Sides

White rice

2 poblano peppers

(or however many you need!) 

Avocado oil

-Start with crock pot on high.-Brown sausage in sauce pan and put in crock pot.
-Brown ground turkey in sauce pan and add DIY taco seasoning with 1/2 cup of water.  Cook until water cooks out and turkey is seasoned through.
-Mince garlic cloves and add to seasoned turkey.  Cook through until garlic is fragrant.
-Add seasoned turkey to crock pot with sausage and mix.
-Add can of diced tomatoes and cans of tomato sauce.
-Add tomato paste and mix in well.
-Add 1 can of dark red kidney beans, not drained.
-Add the remaining cans of beans- dark red, light red, and black beans -all drained.
-Mix well.
-Chop whole onion, whole green pepper, and 3 stalks of celery and add to crock pot, mixing well.
-Add bottle of beer slowly, stirring it into the chili as you pour.
-Add 1 tablespoon jarred minced garlic and mix.
-Leave chili to cook in crock pot until heated through before adding your seasonings.  (I prefer food to be hot before I start tasting and adding my seasonings!)
-Add seasonings to taste- salt, pepper, garlic salt, seasoned salt, dried minced onion, chili powder, and quick chili mix.  (Sorry!  This is the sketchy part, as I usually just taste and season, taste and season!)

-Cook on high 3 hours stirring occasionally then set on low for 3 more hours and continue stirring.

              


-Cook white rice while preparing poblanos.

-When chili is done or nearly done, you can start preparing the poblanos.  They take about 30 minutes from start to finish, including being stuffed with rice and chili and then baked.

-Preheat oven to 375.

-Cut stem out of poblano and slice in half lengthwise then flesh out and rinse out all seeds.

-Lay poblanos on cookie sheet with the outside (skin) facing up and brush with avocado oil.

-Bake for 12-15 mins. or until poblanos become flexible to the touch.

-Flip so insides are facing up and brush with avocado oil.
-Cook for 5 more minutes.

  

-Top poblanos with a layer of white rice and then fill with chili.
-Bake another 5 mins.
-Top chili with red pepper flakes to add some spice. (I couldn't make our chili too spicy for the kids, so I added some pepper flakes when I made the poblanos!) 

-Top with shredded cheese and bake another 5 mins. or until cheese is melted and browning.

-Plate the white rice and serve poblano on top of the rice.
-Remove some of the sauce/liquid from the chili to top the poblano. 

-Finally add your choice of toppings!- red onion, sour cream and green onions are some suggestions!

STUFFIT<3LML