Tomatillo Turkey Chili
Remember the meat from those turkey wings and drumsticks I used the other day to make gluten-free turkey gravy? All that meat didn’t go to waste – it was used to make a delicious, warming turkey chili! I actually purchase a larger turkey than necessary for Thanksgiving each year. I love the leftovers. They make great filling for enchiladas, sandwiches, or even taste good eaten cold, straight from the fridge, late at night. Not that I would know or anything. But now, the leftovers star in a spicy, flavorful chili. Or you could add crushed tortilla chips and call it tortilla soup. Whatever you call it doesn’t matter. What matters is that you try it! Of course, you don’t have to wait for Thanksgiving to make a chili like this. You can use any leftover chicken or turkey, or you can even purchase a rotisserie chicken from the grocery store and use it, if that’s your thing. It’ll all taste delicious in this soup. Heck, you could even go meatless, and use vegetable stock and add some cubed sweet potatoes or squash, and make a delicious vegetarian soup. It all sounds yummy to me. If you can’t find tomatillos, you can substitute a 16-20 oz jar of bottled salsa verde/tomatillo salsa. Tomatillos are plentiful around here in Texas – but the cheapest ones are usually at the Latin groceries.
Total Steps
4
Ingredients
17
Tools Needed
10
Ingredients
- 1/2 cup cilantro, chopped
- Salt and pepper(optional)
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 cups diced tomatoes or tomato puree
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 1/2 cup gluten-free beer(optional)
- 15 ounces black beans, canned, drained and rinsed
- 1 pepper chipotle pepper in adobo sauce, chopped
- 6 cups cooked turkey or chicken, shredded
- 2 cloves garlic, peeled
- 2 peppers jalapeno peppers, seeded and cut in half
- 1 onion onion, sliced
- 1 1/2 pounds tomatillos, husks removed and cut in half
- sour cream(optional)
- cheese(optional)
Instructions
Step 1
Place the tomatillos and jalapenos cut-side down on a foil-lined baking sheet. Scatter onions and garlic around them. Place under a broiler for 5-7 minutes or until the skins on the tomatillos blacken. Remove from broiler. Once cool, transfer the tomatillos, jalapenos, onion, and garlic, along with any juices, into a food processor. Pulse until the mixture is well blended.
Step 2
Heat a large stockpot to medium heat. Add the blended tomatillo mixture and the chipotle pepper. Stir for 1-2 minutes. Then add the turkey, beans, broth, beer (if using), tomatoes, and all seasonings (coriander, oregano, cumin). Bring the mixture to a boil, then reduce the heat to a simmer. Allow the chili to simmer, stirring occasionally, for 20-30 minutes to let the flavors meld.
Step 3
Immediately before serving, taste the chili and adjust salt and pepper seasonings as necessary. Stir in most of the chopped cilantro, reserving a small amount to use as a garnish.
Step 4
Optional: Top individual servings with sour cream and cheese.