Tomatillo Turkey Stew
Ground turkey isn't always the leaner choice - it depends on which part of the turkey is ground. And while ground turkey breast is the leanest, it can end up rather dry after cooking. This recipe uses a combination of extra lean and regular ground turkey to keep the turkey moist while saving on calories.
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons ground cumin
- 1 teaspoon powdered adobo seasoning (optional)
- 1/2 teaspoon ancho chili powder (or other chili powder)
- 2 pounds ground turkey (one pound extra lean and one pound regular)
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 pound tomatillos, peeled and quartered
- 1 chipotle pepper in adobo sauce (do not use the entire can of chilis only 1 pepper)
- 1 1/2 cups chicken broth
- 1/2 green bell pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 1 4 ounce can green chilies
- 1 15 ounce can great northern beans, rinsed and drained
- 1 cup chopped cilantro and more for garnish
- 1 tablespoon corn meal
- Salt and pepper to taste
- Shredded Monterey Jack or Cheddar Cheese
- Diced green onion
- Diced avocado
- Sour cream
- Sliced jalapenos
- Tortilla chips
- Hot sauce
- In a large Dutch oven, heat olive oil over medium high heat. Add onions, celery, garlic and salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant. Stir in cumin, adobo, chili powder and cook for an additional minute.
- Add ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. Add oregano and bay leaves, continue to simmer for 5 minutes.
- While turkey is simmering, place tomatillos, chipotle pepper (and a teaspoon of sauce from the canned peppers if desired) into the bowl of a blender or food processor. Add chicken broth and blend to the consistency of a salsa.
- Pour tomatillo mixture into the turkey and stir. Add bell pepper, poblano, jalapeno and can of green chilies and stir. Bring mixture to a boil. Place lid on the pot so that it's mostly covered but steam can still escape. Reduce heat to a simmer and cook for one hour, stirring occasionally.
- Stir in beans and cornmeal. Simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
- Ladle chili into bowls and serve with optional accompaniments.
- Recipe provided by Lisa Lotts of Garlic and Zest.
Per serving: 444 kcal cal., 22 g fat (5 g sat. fat), 28 g carb., 8 g fiber, 7 g sugar, 35 g pro.. Percent Daily Values are based on a 2,000 calorie diet