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Tomatillo Turkey Stew

Tomatillo Turkey Stew


  • 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
  • Fritos


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in beans and cornmeal. Simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
  6. Ladle chili into bowls and serve with optional accompaniments.


  • Recipe provided by Lisa Lotts of Garlic and Zest.

Nutrition Information

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


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