Green Turkey and White Bean Chili Recipe

Green Turkey and White Bean Chili Recipe

Our Green Turkey and White Bean Chili recipe is a quick tomatillo-based green chili stew. We keep the chili light by using ground turkey and white beans. You can top the chili with cheese, peppers, sour cream, cilantro, etc.

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Ingredients:
1.5 lb. tomatillos (around 10-15), husked and rinsed
4 serrano chiles, divided (3 stemmed, 1 thinly sliced)
3 poblano chiles
1 cup chicken stock
1 cup coarsely chopped cilantro, plus more for garnish
1 cup sour cream, plus more for garnish (for a healthier dish, you can use Greek Yogurt)
Kosher salt
Freshly ground black pepper
4 tablespoons olive oil
1 lb. ground turkey
1 large onion, finely chopped
2 teaspoons ground cumin
1 1⁄2 teaspoon ancho Chile powder
1 teaspoon ground coriander
6 cloves garlic cloves, finely chopped
One 12-ounce bottle light Mexican-style lager, such as Corona, Modelo, Dos Equis, etc.
One 15-ounce can cannellini beans
Lime wedges
Tortilla chips (optional)
Shredded cheese (optional)

Directions:
1. Turn on oven broiler.
2. On a foil-lined baking sheet, place the tomatillos, stemmed Serranos and poblano peppers.
3. Broil, turning occasionally, until the vegetables are blackened (10-15) minutes.
4. Transfer them to a bowl and cover with plastic wrap to steam for 10 minutes.
5. When cool enough to handle, use your hands to remove and discard the poblanos’ skins, stems, and seeds.
6. Coarsely chop the skinned poblanos and set aside.
7. Peel the Serranos and transfer them to a blender along with the tomatillos, stock, cilantro and sour cream.
8. Season with salt and black pepper to taste, then purée and set aside.
9. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
10. When hot and shimmering, add the turkey, and cook, stirring occasionally until browned (6–8 minutes).
11. Push the chicken to the edges of the pot and add the onion to the center.
12. Cook until the onions are golden (5–6 minutes).
13. Stir in the remaining 2 tablespoons of olive oil, cumin, Chile powder, coriander, and garlic, and cook until fragrant (1–2 minutes).
14. Pour in the beer and cook, scraping any browned bits from the bottom of the pan, until reduced by half (8 minutes).
15. Add the poblanos, tomatillo purée, beans, and salt and black pepper to taste.
16. Simmer until the chili is thickened (30 minutes).
17. When done, you can garnish your bowl with sour cream, a Serranos, and cilantro.
18. Accompany with tortilla chips, shredded cheese, and lime wedges.

Have you tried this recipe? If so, leave us your comments below!