Make Ahead

Tomatillo Turkey Chili

by:
January 30, 2015
0 Stars
Tomatillo Turkey Chili
  • Serves 6
Author Notes

Tomatillo turkey chili with smoky chipotle, poblano and jalapeno peppers has deep flavor and subtle spice. Make it in less than 2 hours. —garlic and zest

Ingredients
  • for the chili:
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons ground cumin
  • 1 teaspoon ground adobo seasoning
  • 1 teaspoon ancho chili powder
  • 2 pounds ground turkey
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 pound tomatillos
  • 1 chipotle pepper in adobo sauce
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 green bell pepper, seeded and diced
  • 1 poblano pepper, seeded and diced
  • 1 jalapeño pepper, seeded and diced
  • 1 4 ounce can green chilis
  • 1 15 ounce can great northern beans, rinsed and drained
  • 1 cup chopped cilantro + more for garnish
  • 1 tablespoon cornmeal
  • salt and pepper to taste
  • Optional toppings:
  • monterey jack or cheddar cheese, shredded
  • diced avocado
  • sour cream
  • thinly sliced green onions
  • tortilla chips or fritos
  • hot sauce
  • sliced jalapeños
In This Recipe
Directions
  1. In a large dutch oven heat olive oil over medium high heat. Add onions, celery, garlic and salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant. Stir in cumin, adobo, chili powder and cook for an additional minute.
  2. Add ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. Add oregano and bay leaves, continue to simmer for 5 minutes.
  3. While turkey is simmering, place tomatillos, chipotle pepper (and a teaspoon of sauce from the canned peppers if desired) into the bowl of a blender or food processor. Add chicken broth and blend to the consistency of a salsa.
  4. Pour tomatillo mixture into the turkey and stir. Add bell pepper, poblano, jalapeño and can of green chilies and stir. Bring mixture to a boil. Place lid on the pot so that it's mostly covered but steam can still escape. Reduce heat to a simmer and cook for one hour, stirring occasionally.
  5. Stir in beans and cornmeal. Simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
  6. Ladle chili into bowls and serve with optional accompaniments.
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