Make Ahead

tomatillo turkey chili

January 30, 2015
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

  • Serves 6
  • 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
  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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