One Pot of Chili: Two Dinners

Two dinners with one pot of chili. The second one just got created with the leftovers from the first. I love it when that happens!

Chili Stuffed Poblano Peppers
using leftover Spicy Turkey Chili

Dinner One: Spicy Turkey Chili

1 lb spicy turkey sausage
½ cup diced celery
1 can kidney beans, undrained
1 can diced tomatoes with jalapenos, undrained
1 package of McCormick’s chili seasoning

Toppings:
Shredded Cheddar cheese
Diced red onions
Sour cream

Over med-high heat, drizzle EVOO in pan and wait for it to get hot. To prevent meat from sticking to your fingers, using wet hands, remove sausage from casings and drop into pan to cook through. Add celery; sauté for a couple minutes until soft. Stir in beans, tomatoes and chili seasoning. Cover, turn low and simmer for about 20 minutes; stir occasionally.

Serve in bowl topped with shredded Cheddar cheese, diced red onions and a dollop of sour cream.

Dinner Two: Chili Stuffed Poblano Peppers

½ cup rice
1 cup broth
2 cups of chili from recipe above
1 large Poblano Pepper
Shredded Cheddar cheese

In the rice cooker, cook rice with broth. Once done, mix in chili; set aside.

Preheat oven to 400 degrees. (Since I’m only using one pepper for the two of us, I just cooked it in the toaster oven.) Cut pepper in half, deseed and devein. Bake for 10-15 minutes, until soft and skin bubbles. Remove pepper halves from oven, fill with chili rice mixture. Top with shredded Cheddar cheese and place under broil for about 2 minutes until cheese is bubbly and melted.

Serve with a side salad topped with veggies and tossed in light vinaigrette.