We're Local!
Pepper's Foods is 100% locally owned.
We have a passion for food and are committed to offering locally and ethically sourced products.
Monday – Friday, excluding holidays. A minimum of $50 is required and delivery must be within a 5km radius.

Hours of Operation

Mon. to Fri. 7:00am to 8:00pm
Sat. 7:00am to 7:00pm
Sun. 7:00am to 7:00pm

Come and visit us!

We're located in the heart
of Cadboro Bay Village:
3829 Cadboro Bay Road
(250) 477-6513
We Love Students and Seniors
10% Student discount
available every day

10% Seniors discount
available Tuesdays and
(restrictions apply)

Inside Pepper's

Turkey Poblano Chili With Stuffed Mini Cornbread

Turkey Poblano Chili With Stuffed Mini Cornbread

Turkey Poblano Chili

A great recipe for a busy night. This chili keeps great in the freezer, and tastes even better the next day for lunch! If you are not a fan of some heat, replace poblanos with 2 sweet green bell peppers. Yields 6 servings.


  • 1 medium onion, diced

  • 2 stalks celery, diced

  • 3 medium poblano peppers (with seeds), finely diced

  • 2 garlic clove, minced

  • 1 pound ground organic turkey

  • 1 can kidney beans

  • 1 can garbanzo beans

  • 1 cup frozen corn, thawed

  • 1 can diced tomatoes, undrained

  • 1 cup low sodium chicken broth

  • 1 tablespoon chili powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 2 teaspoons olive oil

  • salt and pepper to taste

  • 1/4 cup reduced fat sour crean for garnish

  • chopped green onion for garnish

  • 2 tablespoons flour


  1. Heat a large pot on medium-high heat. Add oil and swirl to coat. Add onion and garlic; sauté 4 minutes or until browned.

  2. Add ground turkey. Stir in chili powder, oregano, cumin,  and poblanos. Cook until turkey is cooked through and slightly browned. Approx. 5 minutes.

  3.  Add chicken stock, tomatoes, corn, and beans. Bring to a boil; reduce heat and simmer 25 minutes or until slightly thickened.

  4. Combine flour and 2 tablespoons of chicken stock in a small bowl, stirring with a whisk to form a slurry. Add slurry to chili, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Remove from heat.

  5. Top with dollop of sour cream and sprinkle with green onions.


Jalapeno Cheddar Cornbread Muffins

Yields 9 muffins.


  • 1 large jalapeño, sliced and seeded
  • 1 cup corn meal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 9 1cm cubes of sharp cheddar cheese


  1. Preheat the oven to 400°F. Lightly butter a muffin tin.. Cut jalapeño in half and scrape out seeds. Then thinly slice the pepper into half-round slivers.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the milk, egg, and melted butter. Add peppers to mix and stir until well combined.
  3. Place one scoop of batter into muffin tins, filling them about halfway. Place cubes of cheese in the middle and then fill completely. Sprinkle some cheddar and a few extra jalapenos on top for garnish.
  4. Bake the muffins until golden brown, about 20 to 25 minutes. A tester should come out clean from one of the center muffins. 
  5. Let muffins cool for 5 minutes. Serve alongside the chili and enjoy!




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