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
for the chili:
large onion, diced
stalks celery, diced
cloves garlic, minced
ground adobo seasoning
ancho chili powder
chipotle pepper in adobo sauce
1 1/2 cups
low-sodium chicken broth
green bell pepper, seeded and diced
poblano pepper, seeded and diced
jalapeño pepper, seeded and diced
4 ounce can green chilis
15 ounce can great northern beans, rinsed and drained
chopped cilantro + more for garnish
salt and pepper to taste
monterey jack or cheddar cheese, shredded
thinly sliced green onions
tortilla chips or fritos
In This Recipe
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.
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.
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.
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.
Stir in beans and cornmeal. Simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
Ladle chili into bowls and serve with optional accompaniments.