The Best Turkey Green Chili
For me, on rare occasions, I will make something that just tastes like it belongs. It feels like home. I don’t mean the home I grew up in or even food from my background. I mean that it is a dish that I know will be made over and over again for many many years to come. It will be a staple in our family’s repertoire; the meal we gather around for game nights, make for parties, and crave after we have been away. Its not something fancy, but might as well be fillet mignon. Do you have a dish like that? Your “home” dish?
I do. It’s this Green Turkey Chili, and I love it! From my first bite, I was head over heels. I don’t know how to describe it, but this chili is perfection. The salt and acidity balance perfectly with the creaminess of the cannellini beans and mild spiciness. Quite honestly, its the best chili I have ever tasted. Not just the best turkey chili or the best green chili, but the best chili period! If you only make one chili for the rest of your lives, make this one.
I could talk about all the veggies and how turkey is leaner/better for you, yada-yada-yada… But you know all of these things already! And I don’t want you to think that this chili is a lightened up substitute for the real deal because this chili is the REAL DEAL.
You know the deserted island game where you have to choose only a couple things to eat until you are rescued? First off, I hate that game because who wants to eat the same thing EVERYDAY? But, if forced to choose, this chili would make the cut.
While we are talking about other fabulous things…. Earlier this week, I posted my Skillet Cornbread recipe. Its the cornbread to end all cornbreads. And guess what? It goes amazing with this chili. Its like the two were made for each other. So, if you haven’t checked out the skillet cornbread, you must.
Man, its been a good week over here. I don’t take myself or my food all that seriously, but this chili is no joking matter. Its that delicious. I hope you all are having a great week, and go make this chili!
- 1 lb. ground turkey
- 1 large onion, diced
- 1 lb. tomatillos, husks removed and quartered
- 1 (4.5) oz. can mild green chiles (chopped)
- 3-4 cups chicken broth, low sodium
- 2 tbsp. chili powder
- 6 large garlic cloves, minced
- 1 tsp. freshly ground cumin seeds
- 1 can cannellini beans, drained
- juice from 1 lime
- 1 1/2 cup cilantro, divided
- 2 tbsp. olive oil, divided
- salt and black pepper to taste
- queso fresco, for serving
- extra lime wedges, for serving
Place 1 tbsp. of olive oil in a large pot. Heat over medium-high heat.
Add turkey and a couple pinches of salt and pepper. Every few minutes, stir with a wooden spoon to break up. When cooked through, remove turkey from pot and set aside.
Reduce heat to medium and add remaining tbsp. of oil. Add garlic, onions, and a pinch of salt. Place lid on pot. Cook onion mixture for 5 minutes until slightly softened, stirring occasionally.
Add tomatillos, green chiles, chili powder, cumin, and another pinch of salt. Stir thoroughly then replace lid. Continue to cook until tomatillos have softened and onions are quite transparent, about 8-10 minutes.
Add turkey and 3 cups broth. Stir mixture being sure to scrape up any bits from the bottom of the pan. Increase heat and bring to a boil.
Once boiling reduce to medium-low and add the drained cannellini beans and 1 cup of cilantro. Broth should be covering the contents, if not, add the additional cup.
Allow the mixture to simmer uncovered until the chili thickens. Add salt and pepper to taste.
When the texture has thickened, add juice from 1 lime and remove from heat.
Serve in bowls and top as desired with queso fresco, additional cilantro, and an extra wedge of lime.