Turkey-tomatillo chili

SmartPoints® value per serving
Total Time
1 hr 10 min
15 min
55 min
This chili hits all the savory and delicious marks by combining ground turkey and cannellini beans with tomatillos, lime, cilantro, and green chilies. The latter ingredients come together in the food processor or blender, almost like a salsa verde, and flavor the meat and vegetables and beans. This chili does take time to cook, but most of that time is hands-off, while it simmers on the stove top. It gives you almost an hour to do other things. Maybe you want to make a salad, set up some sliced vegetables and dip, or even clean up the kitchen after prepping the ingredients for this recipe. The kitchen will be sparkling clean in plenty of time to tuck into a bowl of this deliciousness.


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


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

chopped green chili(es)

4½ oz


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


  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. 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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