Roasted Poblano, Turkey & Quinoa Chili

Thursday, January 10, 2013

From our skinny table to yours...
We love putting a healthy spin on some of our hubbies favorite dishes.. Chili being one of them!   We chose to use half lean ground turkey and half quinoa (the two blend nicely together) and thought we would jazz it up with a roasted poblano sauce.  We blended the roasted peppers, cilantro, avocado, garlic and a few cups of chicken stock to make our poblano sauce.  The roasted poblano peppers give the chili a fabulous flavor and just a subtle kick.  If you aren't familiar with poblano peppers, they are much lighter than jalapenos and just give a hint of spice and add a lot of flavor! 

This chili is not only delicious and unique from our roasted poblano sauce, but it's super healthy as we used lots of veggies including red peppers, onions, zucchini and corn.  We added sweet potatoes and black beans to make this dish extra nutritious and fulfilling.  Fresh lime, cilantro, avocado and mexican spices add a unique bite to this alongside the roasted poblano sauce that we are sure you will love!  Our hubbies (who love a good chili) were huge fans of this dish!  Top it with freshly sliced avocado and a bit of cilantro and you have yourself a tasty, healthy and beautiful dish.  We hope you like this one as much as we all did :)

Roasted Poblano, Turkey & Quinoa Chili
Olive oil
6 cloves garlic
1 pound lean ground turkey
2 cups dry quinoa
2 poblano peppers for roasting
1 red pepper
1 large yellow onion
1 zucchini
2 celery stalks
1 cup frozen corn
1/4 cup reduced fat mexican cheese
2 cans low sodium black beans
2 small sweet potatoes
1 can diced tomatoes (no salt added)
3 cups low sodium chicken stock
1 tbs cumin
1 tbs chili powder
1 tsp paprika
2 limes
1 handful fresh cilantro
2 avocados

Let's get cooking!
1.  Heat oven to broil.  Place poblano peppers on baking tray and top with olive oil.  Roast peppers in the oven for 20 minutes turning half way through.  Peel peppers and chop into chunks and toss in food processor/blender along with 3 garlic cloves, half of the cilantro, 1 avocado, and chicken stock (one cup at a time)  Blend until smooth and set aside for later
2.  Chop up 2 sweet potatoes into cubes and boil until tender
3.  Cook quinoa according to package.  Add lime zest while cooking to add flavor
4.  Chop remaining garlic, onion, red pepper and celery and saute in olive oil until golden brown
5.  Add ground turkey and mexican spices and cook until browned, then add the juice of two limes
6.  Add in 2 cans black beans (rinsed to lower sodium content) and diced zucchini
7.  Add in can of diced tomatoes, frozen corn, tender sweet potatoes, cooked quinoa and the roasted poblano sauce
8.  Mix in mexican cheese, chop and add most of the remaining cilantro (leave a small amount for garnish)
9.  Allow to simmer for approx 30 minutes so all flavors combine
10.  Serve and enjoy... we topped each bowl with avocado slices and a hint of fresh cilantro!

Serves 8 portions!  Love to make extra when it comes to stews to be able to freeze leftovers or have lunch for the week!

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