Step up your chili game with this green version of your favorite warm and comfort meal. Made with celery, corn, green salsa and white kidney beans this hearty meal packs the veggies and flavor.
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound (about 500 grams) ground turkey
- Kosher salt and freshly ground black pepper
- 2 stalks celery, diced
- 2 small yellow onions, diced
- 1 green bell pepper
- 3 garlic cloves, minced
- 2 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 1/4 cups (540 milliliters) canned white kidney beans (cannellini beans)
- 1 1/2 cups corn kernels or white hominy
- 1 teaspoon dried oregano, preferably Mexican
- 1/2 cup (125 milliliters) light flavored beer or chicken broth
- 2 cups (500 milliliters) green salsa (salsa verde)
- 2 poblano chiles
- 1 jalapeño
- 1 small handful cilantro, including stems
- 1 1/2 to 2 cups (375 to 500 milliliters) chicken broth
- Sour cream
- Diced avocado
- Cilantro
- Sliced green onions
- Thinly sliced radish
- Crushed tortilla chips
- Lime wedges
Instructions
- Heat 1 tablespoon of the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground turkey, season with salt and black pepper and cook until golden and cooked through. Remove the turkey from the pot and set aside.
- Add the remaining tablespoon of oil to the pan and add the celery, onions and bell pepper. Season with salt and black pepper, turn the heat down to medium and cook, stirring occasionally, until golden and tender, about 5 minutes. Stir in the garlic, cumin and chili powder and cook for another minute to take the edge off the garlic and lightly toast the spices. Add the turkey back into the pot along with the beans, corn and oregano. Deglaze the pan with the beer and stir in the green salsa. Turn the heat down to low.
- With your broiler turned to high or over the open flame of a grill or gas stove top, char the skins of the poblanos and jalapeño until blistered and the peppers are soft. Transfer the peppers into a bowl, cover and allow to cool and steam for 5 minutes. Peel the charred skins from the peppers and transfer the flesh to a blender or small food processor along with the cilantro, including the stems. Add 1/2 cup of the chicken broth and blitz until smooth.
- Pour 1 cup of the remaining chicken broth along with the pepper puree into the pot, turn the heat up to medium and bring to a simmer. Cook for 5 minutes to bring the flavors together. If the chili looks a bit thick, add the remaining 1/2 cup of chicken broth.
- Serve immediately topped with sour cream, avocado, cilantro, green onions, radish, tortilla chips, and/or lime wedges or divide into containers, allow to cool and store in the fridge for up to 3 days or in the freezer for up to 3 months.
Reviews
This was very tasty especially on a colder spring night. Lots of good ingredients mixed together for a tasty satisfying meal. Can’t wait for leftovers.
Very, very good! I did have to compromise with my husband. He doesn’t like tomatillos so we did one cup Salsa Verde and one can of Rotel. Delicious!
This is an amazing recipe! I had to buy Anaheim pepper as the Poblanos at the store looked awful but I made it as the recipe directed. My hubby grumbled about me using ground chicken but the same guy devoured 2 big bowls! Highly recommend!
Great recipe. We really loved it.
I made this recipe with ground venison. It was amazing!!!!
Sorry, . . . I don’t know why this is getting such good reviews. It’s a lot of work for a meh recipe.
This was delicious!! The only thing I did differently was use ground chicken. You get such better flavor by roasting your own chiles. I did cook it a little longer than suggested. About 30 minutes. I will definitely make this again. Different from regular chili.
Very delicious green chili! A little time consuming but well worth it. Thanks Mary!!
This green chili recipe is delicious! I did add one cubanelle pepper. My whole family enjoyed this and we will make it again.
This is absolutely delicious, thumbs up Mary . Do you, by chance, have nutritional information for your recipes? Love watching your show on Sunday when I get home from church