“Wish I had time for just one more bowl of chili.” ~ Alleged dying words of Kit Carson, Mountain Man (1809-1868)
Who doesn’t love a good bowl of chili? Both The Chef and I do … and the recipe below is one that will remain in our chili repertoire for years to come.
We found a basic turkey chili recipe in a recent issue of Prevention Magazine and adapted it to up the spiciness factor. We also added Great Northern beans and hominy to give the chili some bulk and make it more filing. The result?
A hearty bowl of delicious chili that was more than filing; a generous 3 cup portion is only 10 Weight Watcher points and was definitely enough for a dinner meal … or for lunch the next day at my desk. Enjoy!
Tomatillo Turkey Chili
- 1 can (11 ounces) tomatillos, coarsely chopped
- 1 1/2 cups reduced-sodium chicken broth
- 1 can (15 ounces) chopped tomatoes
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon chipotle powder
- 1 large onion, chopped
- 4 large cloves garlic, minced
- 1 tablespoon canola oil
- 2 1/4 teaspoons dried oregano
- 1 pound lean ground turkey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 can (15 ounces) Great Northern beans, rinsed and drained
- 1 can (15 ounces) hominy
1. Puree tomatillos, chicken broth, tomatoes, cilantro, cumin, coriander, chipotle powder, 1/2 cup onion, and 2 teaspoons garlic in food processor or blender.
2. Lightly coat a large Dutch oven with oil and heat over medium-heat. Add the remaining onion, and cook, stirring frequently, for 4 minutes or until the onions are softened. Add oregano and remaining garlic. Cook, stirring frequently, about 2 minutes.
3. Add turkey, salt, and pepper, and cook over medium-high heat, breaking up meat, until it is no longer pink.
4. Pour tomatillo mixture into pan. Add hominy and beans. Cook until slightly thickened, about 10 minutes. Season with salt and pepper to taste.