This is the second time making this recipe, it's amazing. Even more amazing that my tomato-allergic daughter can have tomatillos no problem, and she loves chili!
The recipe makes 6 one cup servings at 6 points plus value per serving
Ingredients:
- 2 tsp canola oil
- 1 medium uncooked onion, finely chopped
- 1 medium green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 pound lean ground turkey breast
- 3 TB chili powder
- 1 tsp cumin
- 1/2 pound chopped tomatillos, husks removed
- 4 1/2 oz canned diced green chiles
- 1/2 cup cilantro leaves
- 2 cups reduced sodium, organic free range chicken broth
- 30 oz canned cannellini beans or other bean, rinsed and drained (I use 1/2 cannellini and 1/2 pinto beans)
- 1 tsp sugar
Instructions:
Heat the oil in a large nonstick pan, then add the onion, bell pepper and garlic. Saute until softened, about 8 minutes. Add the turkey, chili powder and cumin. Cook, over medium-high heat, breaking up the turkey, until the liquid evaporates and the turkey begins to brown, about 6 minutes.
Meanwhile puree the tomatillos, chiles and cilantro in a food processor, add to the turkey mixture. Stir in the broth, beans and sugar and bring to a boil. Reduce the heat and simmer, covered, until the mixture is thickened and flavors are blended. About 45 minutes to 1 hour.
We love this chili! This is some of the best chili I've ever had. So good! Enjoy
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