TURKEY AND ZUCCHINI GREEN CHILI

TURKEY AND ZUCCHINI GREEN CHILI image

Yield 4-6 Bowls

Number Of Ingredients 23

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Chili:
1 tablespoon oil
1 onion, diced
4 cloves garlic, chopped
1 tablespoon ground cumin
1 pound ground turkey
3 cups chicken stock
2 cups salsa verde
1 (19 ounce) can white beans, rinsed and drained
1 teaspoon oregano
2 jalapeno peppers, diced
salt and pepper to taste
1 pound zucchini, cut into bite sized pieces
1 cup corn
1 handful cilantro, chopped
Salsa Verde:
1 pound tomatillos, husks removed
2 jalapeno peppers, sliced in half and seeded
1 small onion, sliced into 8 wedges
2 cloves garlic
1 lime, juice and zest
1/2 cup cilantro
salt and pepper to taste

Steps:

Chili: Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Add the turkey and cook until no longer pink, about 5-10 minutes. Add the stock, salsa verde, beans, oregano, peppers, salt and pepper and simmer for 20 minutes. Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes. Remove from heat and mix in the cilantro. Salsa Verde: Place the tomatillos, jalapenoes and onion in a single layer on a baking sheet with the skin of the peppers up. Broil in the oven until the tomatillos are blackened all over and the jalapenos skin is blackened. You may have to remove the peppers from the oven before the tomatillos. (Feel free to remove the charred outer skins first.) Place everything into a food processor and puree.