Tomatillo Turkey Chili Recipes

TOMATILLO TURKEY CHILI

Steps:

• In a blender or food processor combine the tomatillos, chipotle pepper, adobo sauce and chicken broth. Pulse several times until pureed. Set aside.
• In a large dutch oven heat olive oil over medium high heat. Add onions, celery, bell pepper, jalapeño, garlic and salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant. Stir in cumin, chili powder, cayenne (if using), and oregano. Cook, stirring for an additional minute.
• Add ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. This should take 5-6 minutes or until the turkey is browned.
• Pour spicy tomatillo sauce into the turkey mixture. Add the bay leaf, hatch chiles and cannelloni beans. Stir to combine. Bring mixture to a boil. Place lid on the pot so that it's mostly covered but steam can still escape. Reduce heat to low and simmer for 30 - 45 minutes minutes, stirring occasionally.
• Stir in cornmeal and simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
• Ladle chili into bowls and serve with optional accompaniments.

DENVER TURKEY CHILI VERDE

Steps:

• Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
• Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
• Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
• Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

TURKEY CHIPOTLE CHILI

Steps:

• If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.
• In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.