Simple Turkey Chili Verde: Your Cozy Weeknight Winner
This Simple Turkey Chili Verde is a comforting, one-pot dish bursting with flavor, perfect for casual weeknight dinners.
Equipment
- Dutch oven
- - Blender
- Broiler pan
Ingredients
For the Turkey
- 2 pounds Boneless Skinless Turkey Thighs or 3 pounds of ground turkey
For the Verde Sauce
- 1 pound Fresh Tomatillos roasted
- 2 medium Poblano Chiles charred and peeled
- 1 medium Jalapeño seeds optional
- 3 cloves Garlic (minced)
- 1 cup Cilantro (roughly chopped)
- 2 tablespoons Lime Juice (freshly squeezed)
For the Base
- 1 large Yellow Onions diced
- 4 cups Chicken Stock
For the Seasoning
- 2 teaspoons Cumin
- 1 teaspoon Chipotle Powder adjust to taste
- 1 tablespoon Fresh Oregano or dried
- 2 leaves Bay Leaves remove before serving
For Cooking
- 2 tablespoons Extra Virgin Olive Oil
Instructions
How to Make
- Roast Poblano Chiles: Char the poblano chiles over a gas flame or under the broiler for 5-7 minutes, until blistered and blackened. Place in a plastic bag to steam for easier peeling.
- Broil Tomatillos and Garlic: Arrange fresh tomatillos and minced garlic on a broiler pan and broil for 5-7 minutes until softened and charred.
- Blend Verde Sauce: In a blender, puree the roasted poblanos, charred tomatillos, garlic, jalapeño, cilantro, salt, lime juice, and a pinch of sugar until smooth and creamy.
- Sear Turkey: Cut turkey thighs into 1-inch chunks, season with salt and pepper, and brown in olive oil over medium-high heat for about 3-4 minutes per batch.
- Sauté Onions and Garlic: Add diced yellow onions to the pot and sauté until translucent. Incorporate minced garlic and cumin, cooking for an additional 30 seconds until fragrant.
- Combine Ingredients: Return browned turkey to the pot, and stir in the blended verde sauce, chicken stock, spices, and remaining ingredients. Mix well.
- Simmer: Cook uncovered on low heat for 3-4 hours, stirring occasionally.
- Finish: Taste and adjust seasoning as needed, remove bay leaves before serving. Top with your favorite garnishes.
Notes
This chili can be made ahead of time, and the flavors will deepen after a day in the fridge. Serve with warm corn tortillas or tortilla chips for extra crunch.