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Turkey and Tomatillo Chili
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Brief Description
Chipotle peppers and tomatillos add a Tex-Mex take to this chili dish.
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Main Ingredient
ground turkey
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 270 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Nutrients per 1-1/2 cup serving (not including garnish): Calories: 310, Total Fat: 4 g, Sat. Fat: 0 g, Carbs: 32 g, Fiber: 7 g, Sugars: 7 g, Protein: 35 g, Sodium: 260 mg, Cholesterol: 55 mg.
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Posted By: compliments
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Posted On: Nov 26, 2014
Number of Servings:
Ingredients:
- 3 - small dried chipotle peppers
- 2 teaspoons - olive oil
- 2 pounds - extra-lean ground turkey breast
- 1 cups - sweet onion diced
- 4 cloves - garlic
- 1 1/2 pounds - fresh tomatillos husk discarded, skin rinsed
- 1 - bay leaf
- 1 teaspoons - ground cumin
- 1 cups - cilantro leaves roughly chopped
- 4 cups - cooked white kidney beans OR 2 cans low-sodium white kidney beans rinsed, drained
- 1 cups - fresh or frozen corn kernels
- - sea salt and ground black pepper to taste
- 1 cups - low-fat cheddar cheese grated, for garnish, optional
- 1 cups - low-fat sour cream for garnish, optional
Directions:
1. Soak chipotle peppers in 1/2 cup boiling water until softened, about 15 minutes. Cut chipotle peppers in half and remove and discard seeds and stem. Reserve soaking liquid; roughly chop chipotle peppers and set aside.
2. Meanwhile, in a non-stick pan, heat oil over medium-high heat. Add turkey and onion and cook, stirring with a wooden spoon, until all meat is broken into small pieces and cooked through with no pink remaining, about 5 minutes. Drain and discard fat and transfer turkey mixture to slow cooker.
3. Blend garlic, chopped chipotle peppers and 1/4 cup reserved soaking water in a blender until finely chopped. Add tomatillos and remaining soaking water and blend until smooth. Pour into slow cooker; add bay leaf and cumin and stir until thoroughly combined. Cover slow cooker with lid and cook on low heat for 4 hours.
4. Fifteen minutes before serving, place cilantro and 1/2 cup cold water in blender and puree until finely chopped. Stir into chili mixture. Add beans and corn; cover slow cooker and continue to cook for another 15 minutes. Season with salt and black pepper. Serve chili in warm bowls, garnished with 2 tablespoons grated cheese or a dollop of sour cream, if desired.
Food fact: Dried or smoked jalapeno peppers, chipotles, can be purchased in many forms, including chipotle pods, chipotle powder and chipotle en adobo in a can. Look for them in the Mexican food aisle of the local supermarket.
Food fact: A tomatillo is a small green fruit resembling a tomato surrounded by a paper-like husk. It is largely used in Mexican cooking and can be found in specialty produce markets and larger grocery stores. Choose tomatillos with a firm bright green skin and a heavy weight.
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