Tomatillos look like small green tomatoes. You’ll recognize them by their thin, papery covering, which should be removed before using.
- 2 tsp canola oil
- 1 medium uncooked onion(s), finely chopped
- 1 medium green pepper(s), seeded and chopped
- 1 clove(s), medium garlic clove(s), minced
- 1 pound(s) uncooked ground turkey breast, lean
- 3 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 pound(s) tomatillo, husks removed and halved
- 4 1/2 oz canned green chili peppers, diced
- 1/2 cup(s) cilantro, leaves
- 2 cup(s) reduced-sodium chicken broth
- 30 oz canned cannellini beans, rinsed and drained
- 1 tsp sugar
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.
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.
- Tomatillos are available in Latin-American markets and in the produce section of well-stocked supermarkets. If you can’t find fresh tomatillos, substitute drained, canned tomatillos.If you have any leftover turkey or chicken, cut it into small chunks and use it here in place of the ground turkey.