Denver's famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
169 Calories
Recipe Instructions
Step 1
Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
Step 2
Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
Step 3
Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Step 4
Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
Ingredients
2 tablespoons olive oil
2 teaspoons ground cumin
4 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 large yellow onion, chopped
1 cup chopped fresh cilantro leaves
1 ½ pounds fresh tomatillos, husks removed, halved
