Tomatillo Turkey Chili

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

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

Equipment:

baking sheet

aluminum foil

broiler

food processor

pot

Cooking instruction summary:

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.

 

Step by step:


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

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

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

4. 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.

5. 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.

6. Optional: Top with sour cream and cheese.


Nutrition Information:

Quickview
301 Calories
29g Protein
7g Total Fat
30g Carbs
25% Health Score
Limit These
Calories
301k
15%

Fat
7g
12%

  Saturated Fat
1g
11%

Carbohydrates
30g
10%

  Sugar
10g
11%

Cholesterol
73mg
24%

Sodium
896mg
39%

Alcohol
0.77g
4%

Get Enough Of These
Protein
29g
59%

Vitamin B3
11mg
59%

Vitamin B6
0.86mg
43%

Fiber
9g
38%

Phosphorus
354mg
35%

Selenium
24µg
34%

Potassium
1201mg
34%

Vitamin C
27mg
33%

Manganese
0.62mg
31%

Copper
0.59mg
29%

Iron
5mg
28%

Vitamin B2
0.44mg
26%

Magnesium
100mg
25%

Vitamin B12
1µg
21%

Vitamin K
20µg
20%

Zinc
2mg
19%

Folate
74µg
19%

Vitamin B1
0.25mg
17%

Vitamin E
2mg
16%

Vitamin B5
1mg
15%

Vitamin A
744IU
15%

Calcium
81mg
8%

Vitamin D
0.3µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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