Tomatillo Turkey Chili

Ingredients

2 tablespoons olive oil

1 large onion diced

2 stalks celery diced

3 cloves garlic minced

1/2 teaspoon salt

2 tablespoons ground cumin

1 teaspoon powdered adobo seasoning optional

1/2 teaspoon ancho chili powder or other chili powder

2 pounds ground turkey I use one pound extra lean and one pound regular

2 bay leaves

2 teaspoons dried oregano

1 pound tomatillos peeled and quartered

1 chipotle pepper in adobo sauce note – do not use the entire can of chilis — only 1 pepper

1 1/2 cups chicken broth

1/2 green bell pepper seeded and diced

1 poblano pepper seeded and diced

1 jalapeño pepper seeded and diced

1 4 ounce can green chilies

1 15 ounce can great northern beans rinsed and drained

1 cup cilantro chopped, + more for garnish

1 tablespoon corn meal

salt and pepper to taste

Serve with

Monterey Jack or Cheddar Cheese, shredded

green onion diced

avocado diced

sour cream

jalapenos sliced

tortilla chips

hot sauce

Instructions

In a large dutch oven heat olive oil over medium high heat. Add onions, celery, garlic and salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant. Stir in cumin, adobo, chili powder and cook for an additional minute.
Add ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. Add oregano and bay leaves, continue to simmer for 5 minutes.
While turkey is simmering, place tomatillos, chipotle pepper (and a teaspoon of sauce from the canned peppers if desired) into the bowl of a blender or food processor. Add chicken broth and blend to the consistency of a salsa.
Pour tomatillo mixture into the turkey and stir. Add bell pepper, poblano, jalapeño and can of green chilies and stir. Bring mixture to a boil. Place lid on the pot so that it’s mostly covered but steam can still escape. Reduce heat to a simmer and cook for one hour, stirring occasionally.
Stir in beans and cornmeal. Simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
Ladle chili into bowls and serve with optional accompaniments.