Garden-to-Table Blue Ribbon Chili

From the Garden

• 1 medium yellow onion, diced

• 2–3 cloves garlic, minced

• 1 bell pepper, diced

• 1 poblano pepper, diced

• Fresh cilantro, chopped (for garnish)

From the Store/Pantry

• 2 tbsp olive oil

• 1 lb ground turkey or extra beans for vegetarians (or your preferred protein)

• 3–4 cups beans (any mix of black, kidney, pinto, or fresh beans from the garden), drained and rinsed if canned

• 1 can (28 oz) crushed tomatoes or about 6–8 fresh garden tomatoes, peeled and chopped

• 1 can (15 oz) diced tomatoes (optional if using fresh)

• 2 tbsp tomato paste

• 1 tbsp ketchup (for a touch of sweetness)

• 2 tsp mild chili powder

• ½ tsp ground coriander

• Cumin, to taste

• ½ tsp salt (adjust as needed)

• ½ tsp black pepper

• ½ to 1 cup water, vegetable broth, or chicken broth (as needed for consistency)

Optional Toppings

• Shredded medium cheddar cheese

• Sour cream

• Tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and poblano. Cook until softened and lightly browned, about 6–8 minutes.

2. Stir in garlic and cook just 1 minute, until fragrant (adding it later keeps it from burning).

3. If using turkey, add it now and cook until no longer pink, breaking it up with a spoon.

4. Stir in chili powder, coriander, cumin (to taste), salt, and pepper. Cook for 1–2 minutes to allow the spices to bloom.

5. Add tomato paste, ketchup, tomatoes, beans, and ½ cup liquid. Stir well to combine.

6. Bring to a simmer, then reduce the heat to low. Cover and cook for at least 30 minutes, stirring occasionally. If it gets too thick, add more liquid a little at a time.

7. Taste and adjust seasoning.

To Serve
Ladle into bowls and top with fresh cilantro, shredded cheddar, sour cream, and tortilla chips.

Note: This recipe is mild, but if you’d like more heat, swap the poblano for a jalapeño or add a pinch of cayenne along with the spices.