Turkey chili verde
- Total Time
Tomatillos look like small green tomatoes. You’ll recognize them by their thin, papery covering, which should be removed before using.
canola oil2 tsp
uncooked onion(s)1 medium, finely chopped
green pepper(s)1 medium, seeded and chopped
garlic clove(s)1 clove(s), medium, minced
uncooked ground turkey breast1 pound(s), lean
chili powder3 Tbsp
ground cumin1 tsp
tomatillo½ pound(s), husks removed and halved
canned green chili peppers4 ½ oz, diced
cilantro½ cup(s), leaves
reduced-sodium chicken broth2 cup(s)
canned cannellini beans30 oz, rinsed and drained
- 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.