We’ve eaten some variation of this dish every day for weeknight dinners for the past month in our house. I have no idea what traditionally goes in a chili verde, this recipe was born out of what was in my pantry and fridge. I do know that it turned out delicious and spicy, and the fire roasted peppers give the greatest, smoky flavor to this comforting and healthy meal.
Ingredients
2 pounds ground turkey, pork or beef (or use chopped chicken breasts or any cut of pork for a ‘pulled’ chili)
1 onion, chopped
3 cloves garlic, chopped
1 tbsp olive oil
3 cubanelle peppers
2 jalapeño peppers
1 qt chicken broth
2 sticks celery, chopped
1 small acorn squash, peeled and chopped
1/2 pound split green peas, soaked overnight, rinsed and drained
1 ½ tbsp cumin
1 tsp red pepper flakes
½ tbsp dried oregano
1 bay leaf
1 tbsp sea salt
1 tbsp Frank’s hot sauce
½ tsp pepper
Method
- Roast your peppers over the flame of gas stovetop. (Sit them directly on the metal grate. This can also be done under the broiler) Let the skin char and blister and then rotate. When they are totally blackened, quickly stick them in your crockpot and firmly close the lid and let them ‘steam’ for 10 minutes.
- Carefully remove the blackened skins of the peppers. Remove the stems and chop into small pieces. I leave the seeds in, remove them too for a milder chili.
- Add olive oil to a large frying pan and add onions and garlic, cooking over low heat until they begin to caramelise. Add the meat and brown.
- Add all ingredients to the crockpot. Cook on low for 8 hours.
- Serve immediately, or reheat and eat serves throughout the week!
