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Roasted Tomatillo Turkey Chili

Tomatillo Turkey Chili
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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.

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale
  • 3 lbs. tomatillos, husked and cleaned
  • 4 poblano peppers
  • 2 Tbsp. avocado oil or neutral oil
  • 2 sweet onions dices
  • 3 ribs celery finely diced
  • 1–2 jalapenos, diced remove seeds for less heat if desired
  • 4 garlic cloves minced
  • 2 lbs. ground turkey
  • 2 1/2 Tbsp chili powder
  • 1 1/2 Tbsp ground cumin
  • 1 1/2 tsp kosher salt, or more to taste
  • 1 tsp ground coriander
  • 1 tsp Mexican oregano
  • 1–2 tsp honey
  • 12 oz Mexican lager, or lager
  • 4 cups chicken broth
  • 3 15.5 oz cans white beans, rinsed and drained
  • Juice of 1/2 lime
  • 1/3 cup cilantro chopped

Instructions

  1. Roast the tomatillos and poblano peppers. Either char them on the grill, rotating often, or roast in the oven at 425, for 20 minutes. You will want to rotate the poblanos halfway through.
  2. Brush the skin off of the poblanos, Remove the seeds. Don’t worry if a little skin or seeds remain. Dice the roasted poblanos and dice the tomatillos. Set aside.
  3. Heat a large Dutch oven over medium heat with oil. Add the onions, celery, and jalapenos. Sauté until the onions are translucent.  
  4. Add the garlic and cook for 60 seconds. 
  5. Add the ground turkey. Use your spoon to break it up until cooked through and browned.
  6. Add all of the spices and let cook for 2 minutes, stirring often. 
  7. Add the beer and stir. Let come to a simmer and cook for a couple of minutes. 
  8. Stir in the tomatillos and diced poblanos.
  9. Stir in the honey and bay leaves and pour in the broth. Let come to a simmer and lightly cover.
  10. After 30 minutes add the beans. Allow the chili to cook for another 20-30 minutes.
  11. Remove the bay leaves. Stir in the cilantro and lime juice.
  12. Taste and add any additional salt or honey if needed. 

Find it online: https://beachgirlgrills.com/roasted-tomatillo-turkey-chili/