White Bean & Tomatillo Turkey Chili

By / Photography By Kathryn Brass-Piper | October 01, 2014


Heat oil in large pot or Dutch oven over medium heat. Add onion, bell pepper, jalapeno, and salt and cook until softened, 8–10 minutes. Add garlic and chiles and cook, stirring continuously, for 30 seconds. Add turkey and cook, stirring often, until cooked through, 5–8 minutes. Add tomatillos, oregano, and cumin and cook for 1 minute, stirring frequently. Add chicken broth and beans. Bring to a gentle boil, reduce heat and simmer, uncovered, for about 1 hour, stirring occasionally. Stir in the cilantro and lime juice.

To freeze/serve: Allow chili to cool completely and transfer to 1-gallon freezer bag or a 2-quart freezer container. Freeze for up to 6 months. To serve, thaw chili overnight in refrigerator and reheat on stove over medium heat. Try serving with cornbread and garnish with sour cream and Monterey Jack cheese, if desired.

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  • 1½ tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 small jalapeno, seeded and finely sliced
  • ½ teaspoon kosher salt
  • 2 large cloves garlic, minced
  • 1 (4-ounce) can diced green chiles, drained
  • 2 pounds ground turkey breast
  • 1 (28-ounce) can tomatillos, drained and chopped
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons ground cumin
  • 3 cups low-sodium chicken broth
  • 3 cups cooked white beans, about 2 (16-ounce) cans, drained and rinsed
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
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