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Turkey chili verde

1
Points® value
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
6
Difficulty
Easy
This authentic green chili uses tomatillos instead of tomatoes. Tomatillos look like small green tomatoes, and are available in Latin-American markets and in the produce section of some well-stocked supermarkets. You’ll recognize them by their thin, papery covering, which should be removed before using. If you can’t find fresh tomatillos, substitute drained, canned tomatillos in their place. Short-cut this recipe by swapping in chunks of leftover cooked turkey or chicken in place of the ground turkey.

Ingredients

Canola oil

2 tsp

Onion

1 medium, finely chopped

Green bell pepper

1 medium, seeded and chopped

Garlic

1 clove(s), minced

Uncooked extra lean ground turkey breast

1 pound(s)

Chili powder

3 Tbsp

Ground cumin

1 tsp

Tomatillo

½ pound(s), husks removed and halved

Canned diced green chiles

4½ oz, drained

Cilantro

½ cup(s), leaves

Reduced sodium chicken broth

2 cup(s)

Canned cannellini beans

30 oz, rinsed and drained

Sugar

1 tsp

Instructions

  1. Heat the oil in a large nonstick saucepan, then add the onion, bell pepper, and garlic. Sauté until softened, about 8 minutes. Add the turkey, chili powder, and cumin. Cook, over medium-high heat, breaking up the turkey with a fork, until the liquid evaporates and the turkey begins to brown, about 6 minutes.
  2. Meanwhile, purée the tomatillos, chiles, and cilantro in a food processor; add to the turkey mixture. Stir in the broth, beans, and sugar; bring to a boil. Reduce the heat and simmer, covered, until the mixture is thickened and flavors are blended, about 45 minutes.

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