Roasted Tomatillo Turkey Chili

Roasted Tomatillo Turkey Chili delivers tangy, bright, hearty, smoky flavor in every bold bite. This is the chili to serve up on game day, make on a Sunday to enjoy all week, or keep in your freezer for when the craving hits, which let’s be honest, is always. If you love chili, this is going to be an instant favorite.

I love tomatillos. These sticky little globes might be small in size but that pack tons of zingy, bright, sunny flavor. While tomato-based chili like my three-bean turkey chili with beer hits every single time, it can also be a little heavy. This turkey chili with white beans is equal parts hearty and comforting, yet light and bright because of the grilled tomatillos and squeeze of fresh lime at the end. It’s a bowl of chili that isn’t out of place in the 90 degree Florida fall weather, but is right at home on a snowy day.

Why You’ll Love This Recipe

• Easy Process – There is nothing complicated about this turkey chili with white beans. Because we’re using ground turkey, you really only need about an hour for all of the flavors to get happy. The tomatillos and poblanos also can be charred either in the oven or on the grill and can be roasted ahead of time.
• Flavor Profile – This is not a spicy chili unless you want it to be. The poblanos are earthy and a little smoky, but not hot. You control the heat by how many jalapenos you add. It’s also a balanced tang, with honey playing counter point to the tomatillos and lime.
• Budget Friendly – Ground turkey is a more budget friendly protein option and is often on sale. Pantry staples like canned beans and chicken
• Make Ahead – Chili is just one of those things that seriously tastes better the next day. Make this for dinner and enjoy it for easy lunches throughout the week or even freeze leftovers. This will make leftovers you will be excited about!

Ingredients

• Tomatillos – You will need three pounds of fresh tomatillos. Look for small to medium tomatillos that have tight husks. Most grocery stores carry them, but you can also find them at Latin markets year-round.
• Ground Turkey – A mix of dark and white meat turkey will give you the most flavor, but all white meat will also work in this recipe.
• Vegetables – Sweet onions, celery, fresh jalapenos, garlic, and poblano peppers that are roasted along with the tomatillos make up the veggie line up for this chili with salsa verde.
• White Beans – Either great northern beans or cannellini beans will work in this recipe. You can also use a combination for even more texture and interest.
• Seasonings – Chili powder, earthy aromatic cumin, floral coriander, Mexican oregano, and kosher salt make up the seasoning mix for this ground turkey chili recipe. Make sure your spices are fresh, and you are using high-quality spices for the most flavor. You will also need a couple of bay leaves.
• Liquid – Mexican lager gives a little malty bite while chicken broth or stock rounds it out. Feel free to use homemade or a good quality broth.
• Flavor Accents – Because there is so much tang in this chili, honey is added to balance the flavors. It’s not enough to make it sweet, but just round it our. Besides that you will need a fresh lime and also cilantro.

How to Make Roasted Tomatillo Turkey Chili

• Roast the tomatillos and poblanos. These can be roasted in the oven or on the grill. To grill them prepare your grill for direct grilling, allowing it to heat to between 400-450. Make sure your grates are clean. Place the tomatillos and poblanos on the hot grates. Rotate every so often making sure all sides are charred, removing them after they’re evenly charred. Once they are cool enough to handle, dice the tomatillos. Peel the poblanos and remove the seeds. It’s okay if a little skin and or seeds remain. Give the poblanos a dice.
• Sauté the veggies. Heat a large Dutch oven over medium heat with oil. Add the onions, celery, and jalapenos. Let cook until the onions are translucent. Add the garlic and cook for 60 seconds.
• Brown the turkey. Add the ground turkey to the pot. Use a spoon to break it up. Allow it to cook until browned and cooked through. Sprinkle in all of the spices and let cook for another couple of minutes to wake up the oils in the spices and lightly toast.
• Deglaze. Pour in the beer and bring to a simmer. Make sure to scrape up any bits from the bottom of the pot.
• Add the broth and simmer. Stir in the tomatillos, poblanos, honey, bay leaves, and broth. Bring to a simmer and lightly cover. Allow the chili to cook for 30 minutes.
• Stir in the beans. Add the beans to the chili and let cook for another 20-30 minutes.
• Add the lime juice and cilantro. Remove the bay leaves.
• Taste, and adjust. Taste, add any additional salt or honey to balance flavors.

Substitutions and Variations

• If you don’t cook with alcohol, feel free to omit the beer from this recipe. You may want to add a little additional chicken broth.
• If you prefer ground chicken, it will also work in this recipe.
• Spice things up! Feel free to add an additional jalapeno or even a serrano or two.
• Instead of honey feel free to use agave.

How to Store Turkey Chili with White Beans

• Let the chili cool. Transfer it to airtight containers and keep refrigerated. It will last up to five days.
• To freeze, allow the chili to cool. Place it in freezer safe bags or in freezer safe containers. It will last up to three months frozen. To defrost it simply take it out the night before and let it slowly defrost in the refrigerator.

Tips From the Beach

• A great pot of chili is all about the spices. Make sure that your spices are fresh, and high quality. Always check their dates.
• Toast the spices with the meat. This wakes up their oils and flavors.
• Let the beer simmer and cook down slightly before adding the chicken broth. This will help deepen and develop the flavor.
• Have fun with your toppings! Crema, sour cream, fresh or pickled jalapenos, cilantro, and avocado are just a few of the possibilities.
• Start with one teaspoon of honey. You can add the second if needed at the end.

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