Tomatillo Turkey Chili

Tomatillo Turkey Chili

Tomatillo Turkey Chili

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • American
  • soup
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 1/2 pounds tomatillos, husks removed and cut in half
  • 2 inches jalapeno peppers, seeded and cut half
  • 1 onion, sliced
  • 2 cloves garlic, peeled
  • 1 inch chipotle pepper adobo sauce, chopped
  • 6 cups cooked turkey or chicken, shredded
  • 15 ounces can black beans, drained and rinsed
  • 2 cups chicken broth
  • 1/2 cup gluten-free beer (such as Bard's Tale) – optional, but it adds a wonderful flavor
  • 2 cups diced tomatoes or tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup chopped cilantro
Instructions

Place the tomatillos and jalapenos cut-side down on a foil-lined baking sheet. Scatter onions and garlic around tomatillos and jalapenos.

Place under broiler for 5-7 minutes or until skins on tomatillos blacken.

Remove, and when cool, pour tomatillos, jalapenos, onion and garlic, including any juices, into a food processor. Pulse until well blended.

Heat a large stockpot to medium heat and add tomatillo mixture and chipotle pepper. Stur around for a minute or two, and add turkey, beans, broth, beer, tomatoes and seasonings. Bring to a boil, and reduce to a simmer. Allow to simmer, stirring occasionally, for 20-30 minutes to allow flavors to blend.

Immediately before serving, taste and adjust salt and pepper seasonings as necessary, and stir in most of the cilantro, reserving a bit to use as garnish.

Optional: Top with sour cream and cheese.

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