OY! KRISTEN

Summer Turkey & Poblano Pepper Stew.

You might think I'm a little crazy to make a hot dish in this steamy summer weather. But actually, this is a perfectly refreshing, fun, easy meal to make, especially on a summer day when you are really craving a good dinner. Once the sun goes down, and you're vibing tacos, but don't want to eat tacos AGAIN, this is a grrrrrreat option to enjoy those kinds of flavors with a twist. The poblano peppers give the stew a little kick, while the Chinese 5-spice, cinnamon and cloves amplify the rich undertones of the flavor. It's definitely a lively meal created with fresh, light ingredients, yet you finish your bowl feeling super satisfied. Oh yum. I'm drooling a little.

Ingredients:

- 2 large Poblano Peppers

- 1/2 Onion, chopped

- 6-8 Celery stalks, chopped

- 4 Garlic cloves, smashed

- 1 lb. Ground Turkey

- 1 can Tomato Paste

- 4 Cups Chicken Stock

- 1 15-oz. can Cannenllini Beans, rinsed and drained

- 3 tbsp. Chili Powder

- 2 tbsp. Brown Sugar

- 1 tbsp. Cumin

- 1 tbsp. Chinese 5-Spice

- 1 tsp. Salt

- 1 tsp. Pepper

- 1 tsp. Oregeno

- 1/2 tsp. Cinnamon

- 1/4 tsp. Cloves

- 1/8 Avocado, chopped

- Shredded Cheddar Cheese, to taste

- Sour Cream (optional)

- Tortilla Chips (optional)

Method:

1. Heat a bit of olive oil over medium heat in a large dutch oven (I love using my handy dandy Le Creuset, a gift from my overly-generous in-laws). Add the chopped peppers, onion, celery and garlic. Sprinkle with a bit of salt and pepper, and saute until soft, about 5 minutes.

2. Transfer the vegetables from the dutch oven to a plate, letting them rest for a few minutes. Add the ground turkey to the dutch oven, breaking up the meat and stirring until no longer pink, about 7 minutes.

3. Add the vegetables back into the turkey mixture. Add in the tomato paste, chili powder, chinese 5-spice, cumin, oregano, cinnamon, cloves, brown sugar, salt and pepper. Continue to stir until mixture is blended, about 2-3 minutes.

4. Add in the chicken stock and cannellini beans. Bring mixture to a simmer, then reduce heat to medium. Continue to stir every few minutes for 20-30 minutes, until the mixture is hot, bubbly and thick.

5. To serve, dish into bowls and top with avocado, shredded cheese, sour cream, and tortilla chips. And slip into a summery, stew-induced slumber.