Posts Tagged ‘chili’

Maybe its the “Minnesota” in me, but in the midst of a winter deep freeze there’s nothing I like more than a hot bowl of homemade chili or soup. But in this latest plunge of cold air, I’ve decided to deviate from my old standby’s of a tomato-based chili or a variation on chicken vegetable soup and instead decided to Go Green.   Enter fresh tomatillos, poblano peppers, cilantro, celery…. and a frozen leftover half of Thanksgiving turkey (no, it wasn’t green).

The recipe is an adaptation of Joy of Cooking’s “Chicken Chili Verde” with homemade diced, roasted poblano peppers and homemade turkey stock/diced turkey meat instead of chicken. The result is a zesty and flavorful chili packing a little heat from the jalepeno and poblano peppers.  The medley of cilantro, lime, tomatillos, garlic and cumin cries out for some salty tortilla chips or a bed of steamy white rice. Incredibly delicious and healthy too.

Turkey Chili Verde

1 cup chopped onion

1/4 cup chopped celery

1 tablespoon minced garlic

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

6 medium fresh tomatillos, husked, rinsed and diced

1 bunch of cilantro chopped

3 poblano peppers roasted, peeled and diced

1 finely chopped jalepeno pepper

2 tablespoons fresh lime juice

2 cups turkey or chicken stock

3 cups chopped cooked chicken or turkey

(1) Saute onion, celery and garlic in olive oil over medium heat in a dutch oven or soup pot until tender. Add dry spices and cook an additional minute.

(2) Add tomatillos, peppers and broth. Bring to a simmer and cook for 10 minutes uncovered.

(3) Add chicken, cilantro leaves and fresh lime juice. Simmer for 5 to 10 more minutes until heated through.  Add salt to taste.

(4) Serve over tortilla chips or white rice or eat alone.

If you want to get extra fancy, try making your own chicken/turkey stock at the outset using the carcass of your frozen or freshly leftover bird.  And also try roasting your poblano peppers directly over open flame on your gas range if you have one!


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There’s nothing better after a long day at work than a hot bowl of this chili – and a cold glass of beer!

The recipe is a first-rate alternative to your traditional red chili with its unique, and positively addictive, taste. No chili powder here: just cumin, oregano, a dash of cayenne pepper, and cinnamon, which adds a subtle complexity to the flavor.

The spices meld with the gamey flavor of turkey and browned onion and garlic, and they’re stewed with white cannellini beans (a delicate substitute for the typical red kidney bean), yellow corn and mushrooms.

Topped with a handful of grated extra sharp Wisconsin cheddar, a bowl of this chili is a meal in itself.

Turkey White Bean Chili

1/2 onion, chopped

3 cloves garlic, minced

1 pound ground turkey

2 cans chopped mild green chili peppers

1 package mushrooms, sliced

1 can corn

1 tablespoon cumin

1 tablespoon oregano

1 teaspoon cinnamon

Dash of cayenne pepper

3 cans (15 oz) cannellini beans

4 cups chicken broth

Shredded cheddar cheese

(1) In a large pot, saute onion and garlic in olive oil for five minutes. Add turkey and brown, around 10 minutes.

(2) Add chili peppers and spices and continue to saute for 5 more minutes.

(3) Add two cans of beans, mushrooms, corn and the broth to the pot.  Using a fork, mash the third can of beans to a puree before adding.

(4) Simmer over low heat for 30-45 minutes.

(5) Top with cheese, salsa and/or sour cream before serving.

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