Denver Turkey Chili
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Ingredients
  • 1½ pounds tomatillos, husks removed and halved
  • 2 poblano peppers, seeded and halved
  • 2 jalapeño peppers, seeded, if desired
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 (16-ounce) package JENNIE-O® Ground Turkey
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 4 cups low-sodium chicken broth
  • 1 cup chopped fresh cilantro leaves
Instructions
  1. Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 3 to 5 minutes or until skins are charred. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
  2. In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
Recipe by A Sweet Potato Pie at http://asweetpotatopie.com/2016/08/10/47250/