Turkey Tomatillo + Pinto Bean Soup with Corn

Turkey Tomatillo + Pinto Bean Soup with Corn is a gluten free main course. This recipe serves 10 and costs $1.63 per serving. One portion of this dish contains approximately 15g of protein, 9g of fat, and a total of 208 calories. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 8 hours and 10 minutes. If you have tomatillos, jalapeno pepper, pinto beans, and a few other ingredients on hand, you can make it. It is brought to you by Everyday Maven. Several people made this recipe, and 532 would say it hit the spot. Overall, this recipe earns a solid spoonacular score of 53%. Similar recipes are Leftover Turkey? Try This Easy Spicy Turkey and Pinto Bean Chili, Leftover Turkey or Ground Turkey and Pinto Bean White Chili with Lime (Gluten-Free), and Turkey and Pinto Bean Chili.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prep garlic, serrano chile, bell peppers, celery and onion for food processor by cleaning and chopping into chunks.Place garlic, serrano and bell peppers and celery into bowl of food processor. Process until pureed and slightly foamy.Add in onion chunks and pulse until onion is roughly chopped and still in visible pieces.[img src="http://www.everydaymaven.com/wp-content/uploads/2012/12/IMG_8093.jpg" width="550"]Heat a large pan over medium high heat and add olive oil. Once hot, add in onion mixture from food processor along with bay leaf, dried oregano, ancho chili powder, 1 teaspoon of ground cumin and 1/2 tablespoon kosher salt. Cook, stirring frequently, for 5 to 7 minutes.Transfer to slow cooker and add all remaining ingredients EXCEPT 1/4 teaspoon of ground cumin and 1 teaspoon of kosher salt. Stir and set on LOW for 8 Hours. I used a 6.5 Quart Slow Cooker.When cooking time is up, adjust seasonings by adding remaining ground cumin and kosher salt. This thickens as it sits, freezes great and is better the next day. If you eat it immediatly, note it will be a bit looser and more like a Soup than a Chili.Serve with shredded cheese and baked tortilla chips or over cooked brown rice or quinoa and Enjoy!

 

Step by step:

1. Prep garlic, serrano chile, bell peppers, celery and onion for food processor by cleaning and chopping into chunks.

2. Place garlic, serrano and bell peppers and celery into bowl of food processor. Process until pureed and slightly foamy.

3. Add in onion chunks and pulse until onion is roughly chopped and still in visible pieces.[img src="http://www.everydaymaven.com/wp-content/uploads/2012/12/IMG_8093.jpg" width="550"]

4. Heat a large pan over medium high heat and add olive oil. Once hot, add in onion mixture from food processor along with bay leaf, dried oregano, ancho chili powder, 1 teaspoon of ground cumin and 1/2 tablespoon kosher salt. Cook, stirring frequently, for 5 to 7 minutes.

5. Transfer to slow cooker and add all remaining ingredients EXCEPT 1/4 teaspoon of ground cumin and 1 teaspoon of kosher salt. Stir and set on LOW for 8 Hours. I used a 6.5 Quart Slow Cooker.When cooking time is up, adjust seasonings by adding remaining ground cumin and kosher salt. This thickens as it sits, freezes great and is better the next day. If you eat it immediatly, note it will be a bit looser and more like a Soup than a Chili.

6. Serve with shredded cheese and baked tortilla chips or over cooked brown rice or quinoa and Enjoy!

Nutrition Information:

covered percent of daily need