Well spring has sprung here in Boston, but ... it's still pretty chilly. If it's still a little colder than you'd like wherever you are, this turkey chili will certainly warm you up! This is a variation on a recipe that Jeff's former roommate used to make back when they lived in Santa Monica, CA. It's an easy, hearty chili, that's full of flavor. For those who have never had hominy, this chili is sure to make you a fan.
Roasting peppers is super easy, and is a great way to add some smoky flavor to your dishes. If you have a gas range, you can roast the peppers directly over an open flame; alternatively, roast the peppers under the broiler, until they are blistered and blackened all over. Immediately place the peppers in a plastic bag, and seal. When the peppers are cool enough to handle, remove from the bag, and peel off the skin - it should be very easy to remove. And there you have it - roasted peppers!
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