Tag Archives: green chiles

Who you calling chicken?

17 Sep

omg. Why it took this long to make turkey chili is beyond us. Especially since we’ve been busting to rock out with Trader Joe’s hatch green chiles and green tomatillo salsa. Our crockpot doesn’t get much of a workout beyond its chili duty, but we are mighty glad to have it for this. NOTE: Crockpot is optional — we have whipped this up on the stovetop within 25 minutes and it was delicious.

Whole Foods has a similar recipe which adds diced green peppers, oregano and bay leaf, which sounds lovely.

Regardez:

turkey chili 1

GREEN TURKEY SOUP

1 tbsp butter or olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 1/2 lbs ground turkey (2 packages)
1 medium yellow onion, diced
3 or more garlic cloves, finely chopped
1 jar (over 1 cup) tomatillo salsa (we like Herdez and Presidents Choice, in a pinch las palmas green enchilada sauce)
1 carton of chicken stock or broth

optional:

1 little can fire roasted green chiles (optional)
1 cup or more white corn
1 (15-ounce) can white kidney or Romano beans (not fully drained)

For serving: any combo of limes, sour cream, avocado, shredded cheese, cilantro

Melt butter in large dutch oven. Add spices and mix into a paste. Add diced white onion and cook until translucent. Add garlic and turkey meat and fry until mostly not pink.

Add green tomatillo salsa and can of beans if using. Add chicken stock.

We are in the habit of throwing in a handful of cornmeal or crushing tortilla chips into the broth, which thickens it slightly and imparts great flavour.

Sweet jesus — it is beautiful. The salsa is so tangy, and the chiles have a great, smokey bite. The turkey is absolutely gorgeous, and because I was too lazy to worry it with a wooden spoon, it remained clumped into tiny meatballs. So good.

Et voila:

turkey chili 2

UPDATE: an even lazier version sees us using shredded rotisserie chicken:

Heat oil in Dutch oven over medium heat until shimmering. Add 1 chopped onion, pepper, and salt and cook until softened, about 4 minutes. Stir in garlic and 2 tsp cumin and cook until fragrant, about 1 minute.

Increase heat to medium-high. Stir in 4 cups chicken broth, 2 cans cannellini beans, and 1 cup green salsa and bring to boil. Reduce heat to medium-low and simmer until flavors have melded, about 10 minutes.

Using back of wooden spoon, mash some beans against side of pot until chili is slightly thickened. Stir in chicken and cilantro and cook until warmed through, about 2 minutes. Serve.