White Turkey Chili
2 lb turkey breast and thigh (ground or bite-sized pieces)
1 TB olive oil
1 green bell pepper, diced
1 medium onion, chopped (about 1 cup)
1 tsp ground coriander
2 TB ground cumin
1 tsp oregano
11/2 tsp. sea salt
1 bay leaf
1 (28-oz) can tomatillos, drained and chopped
1 (4-oz) can diced green chiles
1 small jalapeño, seeded and finely sliced
2 cups chicken broth
2 (15-oz) cans Great Northern (or other white) beans
optional toppings: chopped cilantro, grated Monterey Jack or crumbled Feta, sour
In a large heavy-bottomed saucepan or pot, brown turkey meat
(use a few tablespoons of olive oil if using only breast) over medium-high heat.
Drain and set aside.
Heat olive oil over medium heat and sauté peppers and onions
until softened but not browned. Add browned turkey, coriander, cumin, oregano
and salt. Stir well to combine.
Add remaining ingredients, except white beans, reduce heat
and simmer, uncovered, 45–50 minutes.
Gently stir in beans and cook for another 30 minutes.
Garnish individual bowls with optional toppings.