Green Turkey Chili
Green Turkey Chili
2 tablespoons oil or cooking fat of choice, plus 1 tablespoon for sauting
2 pounds ground turkey or chicken
1 medium yellow onion, peeled and chopped
2 poblano peppers, seeded and minced
1 fresh jalapeo pepper, seeded and minced
5 cloves garlic, peeled and minced
One 28-ounce can tomatillos
2 cups chicken stock
1 pound butternut squash, peeled, seeded and chopped into bite-size pieces (2 cups)
Juice of 1 lime
2 teaspoons ground cumin
2 teaspoons chipotle powder
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro (optional)
- Heat 2 tablespoons of the oil in a large Dutch oven or soup pot over medium heat.
- Add the ground turkey, and cook completely, breaking it up with a fork as it browns, about 10 minutes. Remove the turkey to a bowl or a plate.
- Add the remaining 1 tablespoon of oil to the pot, stir in the onions, poblanos and jalapeos, and cook until the onions are translucent and the peppers are slightly softened, about 4 to 6 minutes. Add the garlic and cook 1 minute more.
- Add the browned turkey to the pot, along with the tomatillos, chicken stock, squash, lime juice, cumin, chipotle powder and oregano, and cook for approximately 8 to 10 minutes, or until butternut squash is cooked through.
- Serve garnished with cilantro, if desired.
VARIATION: Don’t have or like ground turkey? Feel free to use any ground meat of your choosing instead.
NOTE: To save time, microwave the butternut squash pieces in a bowl for about 6 to 8 minutes (while browning the meat or sautГ©ing the onions and peppers) to cook it before adding it to the chili. Then reduce the cooking time in step 4 to three to four minutes to allow the flavors to meld.
