Turkey Pumpkin Chili

 Perfect for Halloween night or any fall evening, this chili comes together in no time.

Ingredients

2 Tablespoons canola oil

1 1/2 cups chopped yellow onion

1 cup seeded and chopped poblano chilies

1 pound ground turkey

1 Tablespoon chili powder

2 tsp. smoked paprika

2 tsp. ground cumin

1/2 tsp dried oregano

1/2 tsp. cayenne pepper - if you want this chili to have a kick

2 cups chicken broth

1 cup canned pumpkin

1 (15 ounce) fire-roasted diced tomatoes

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can navy beans, drained and rinsed

1 1/2 tsp salt

1 Tablespoon fresh lime juice

Toppings of your choice such as fresh cilantro, tortilla chips, shredded Mexican cheese blend or sour cream.

Instructions

Heat oil in Dutch oven over medium high heat. Add onions and poblanos, cook, stirring occasionally, until softened and lightly browned, 6 - 7 minutes.

Add turkey, stir to crumble. Cook until no longer pink and starting to brown. Stir in garlic and spices.

Stir constantly for about one minute until turkey is coated with spices and spices are fragrant.

Stir in broth, pumpkin, tomatoes, pinto beans and navy beans and salt. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime juice and serve.

Recipe Source: Southern Living

Cajun Shrimp Stuffed Poblano Peppers

These stuffed peppers are full of layers of flavor.  This recipe comes from  Chili Pepper Madness.

Ingredients

3 large poblano peppers
2 tsp. olive oil
1 cup chopped onion
1 jalapeno pepper or serrano pepper, chopped
2 cloves garlic, minced
8 ounces shrimp, peeled and deveined
1 Tablespoon Cajun seasoning
4 ounces goat cheese
4 ounces shredded Manchego cheese
10 large basil leaves

Instructions

Roast the poblano peppers in oven or on grill. Place in paper bag to cool; then remove skin.
Slice the poblano peppers in half lengthwise and scoop out seeds and membranes. Set on large baking dish.
Preheat oven to 375 degrees.
Add shrimp to small bowl and coat with 1 tsp. olive oil. Add Cajun spice and toss to combine.
Heat a small skillet over medium heat and add 1 tsp. olive oil.  Add onion and jalapeno pepper. Saute until softened. Add garlic and cook another minute. Place mixture in medium size bowl.
Cook shrimp in the same pan for a couple minutes on each side or until cooked through. Cool and chop to bite size pieces. Add to bowl. Add cheeses and basil. Mix well.
Place a scoop of mixture on top of each poblano pepper half. Bake for 20 - 30 minutes.
Top with spicy chili flakes or hot sauce if desired.

Cheese and Shrimp Stuffed Poblanos with Red Bell Pepper Sauce

Ingredients

For the stuffed poblanos

6 large poblano pepper
10 ounces peeled and cooked shrimp, coarsely chopped
4 ounces goat cheese at room temperature
1/2 cup grated Monterey Jack cheese
1/4 cup chopped red pepper
2 Tablespoon chopped shallots
2 Tablespoons chopped fresh basil

For the sauce:

2 large red bell peppers
1 Tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, chopped
1 or 2 jalapeno peppers, seeded and minced
1 cup chicken broth

Instructions

Char the poblanos and two red peppers on grill (or under broiler) until blackened on all sides. Or, alternatively, rub peppers with oil and place on baking sheet. Bake at 450 for 20 minutes.
Place roasted or grilled poblanos and peppers in paper bag. Close the end and allow to sit for 10 minutes. This will make the peppers easier to peel.

Set the roasted or grilled red peppers aside for the sauce.
Peel the poblano peppers. Make a slit along one side and remove the seeds, leaving the stem attached.

Mix shrimp with next five ingredients. Season to taste with salt and pepper. Fill poblano peppers with shrimp mixture, dividing evenly. Pull up the sides of the poblanos to enclose the filling. Place stuffed chilies in baking dish. This are be prepared ahead and refrigerated until ready to bake.

Preheat oven to 350 degrees.

For the red pepper sauce, peel, seed and coarsely chop the roasted or grilled red bell peppers. Place in medium sized bowl.  Heat oil in medium skillet over medium heat. Add chopped shallots, garlic and chopped jalapenos. Saute until softened, about five minutes. Cool slightly. Add shallot mixture and chicken broth to red peppers. Using an immersion blender, puree until smooth. Season to taste with salt and pepper. Add small amount of cayenne pepper if you want more heat. This can be made one day ahead, if desired. Cover and chill. Rewarm over medium heat just before serving.

Bake stuffed poblano chilies until heated through and cheese melts, about 15-20 minutes. To serve, spoon red pepper sauce onto plate. Top with one or two chilies.

Poblanos Stuffed with Shrimp and Chorizo

Ingredients

1 Tablespoon olive oil
1/2 pound Mexican chorizo
1/2 red bell pepper
1/2 green bell pepper
3  jalapenos
1/2 red onion
1 Tablespoon minced garlic
1/2 cup black beans, drained and rinsed
1/2 cup brown rice
1/2 cup chicken broth
1/4 cup white wine
1/4 cup water
4 large fresh poblano chilies
1/2 pound shrimp, shelled and cut into 1/2 inch pieces
1 cup shredded cheddar-jack cheese mix

Instructions

Preheat oven to 400 degrees. Spray poblanos and 2 whole jalapenos with cooking spray and place on baking sheet. Bake for 15 - 20 minutes. Remove from oven and allow to cool.

In large skillet, heat oil and add chorizo. Cook for 3 - 5 minutes. Add red and green pepper, 1 chopped jalapeno, chopped red onion and garlic. Cook until vegetables are softened and translucent.
Add rice and stir until all the grains are coated with oil.
Combine chicken broth, wine and water. Add liquids to pan and stir until it comes to a boil.
Cover and reduce heat. Check rice for doneness after 20  minutes.
Fluff the rice with a fork and stir in shrimp and black beans.  Stir to partially cook the shrimp.

Remove blistered skin from poblanos, Make a slice on one side of each poblano and remove seeds and ribs. Fill each poblano with shrimp-chorizo mixture.
Place stuffed chilies on baking sheet and cook for 10 minutes.
Remove from oven and top each on generously with cheese. Place under broiler to melt and brown the cheese.

Slice the 2 roasted jalapenos and sprinkle on top of the stuffed chilies.
Serve immediately.