White Bean Turkey Chili
Forget going out to eat or ordering takeout every time you crave American food.
- Servings: 8
- Total cooking time:
Ingredients:
- 1 tablespoon olive oil
- 2 pounds of tomatillos (about 15)
- 1 onion, quartered
- 3 pasilla peppers
- 1 jalapeno
- 3 cloves of garlic
- 2 tablespoons chili powder
- 1 teaspoon chipotle powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons salt
- 2 pounds ground turkey
- 12 ounces bottle pale ale
- 2 cups chicken stock
- 2 cans cannellini beans, drained and rinsed
- 1 cup frozen white corn (or more, I think I used about 2 cups)
Instructions:
- Preheat oven to 42
- Place tomatillos, onion, peppers, jalapeno and garlic in a large roasting pan.
- Sprinkle with olive oil and roast for 30 minutes, or until vegetables have softened.
- Let vegetables cool. (Note: if the skin on the pasilla peppers isnt blistered, place under broiler for 5-10 more minutes to make peeling the skin off easier.)
- Peel the skin of the pasilla peppers and then place all vegetables in a food processor. Pulse until just chopped up.
- Heat olive oil in a large pot and add spices.
- Heat until fragrant.
- Add turkey and cook until just browned. Deglaze with the pale ale.
- Add chicken stock and vegetables from food processor. Cook for 45 min-1 hour or until thickened. And beans and continue to cook for 1/2 hour longer.
- Add in frozen corn and stir to combine. Take off heat and let cool.
- Serve with cilantro and sour cream.
