1

Turkey-tomatillo chili

Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
6
Difficulty
Easy
Ingredients

canola oil

2 tsp

uncooked onion(s)

1 medium, diced

sweet red pepper(s)

1 medium, diced

garlic clove(s)

1 large clove(s), minced

uncooked 99% fat-free ground turkey breast

1 pound(s)

chili powder

3 Tbsp

ground cumin

1 tsp

table salt

½ tsp

tomatillo

½ pound(s), husks removed, rinsed, and halved

chopped green chili(es)

4½ oz

cilantro

½ cup(s), lightly packed

canned chicken broth

2 cup(s)

canned cannellini beans

30 oz, rinsed and drained

fresh lime(s)

½ item(s), cut into wedges

Instructions

  1. 1 Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and garlic. Cook, stirring often, until vegetables are softened, about 5 minutes. Add turkey, chili powder, cumin, and salt. Increase heat to medium-high and cook, breaking it apart with wooden spoon, until turkey is browned, about 5 minutes.
  2. 2 Meanwhile, purée tomatillos, chiles, and cilantro in food processor or blender; add to turkey mixture. Stir in broth and beans; bring to boil. Reduce heat and simmer, covered, until mixture is thickened, about 45 minutes. Season to taste with additional salt, if desired. Serve with lime wedges.
  3. Serving size: 1 1/4 cups

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