Simple Turkey Chili Verde: Hearty Flavor in One Pot!
Discover the heartwarming flavors of this Simple Turkey Chili Verde, a customizable one-pot meal perfect for busy weeknights.
Equipment
- - Large pot
- - Blender
- - Broiler
Ingredients
Chili Ingredients
- 1 bunch Cilantro Fresh herb that adds brightness and flavor; can substitute with parsley for a milder taste.
- 1 pound Tomatillos Provide acidity and slight sweetness; ensure they are roasted for depth of flavor.
- 2 medium Poblano Chiles Adds smokiness and heat; substitute with green bell peppers for a milder option.
- 4 cloves Garlic Essential for flavor; fresh garlic recommended, but garlic powder can work in a pinch.
- 1/4 cup Lime Juice Brightens the dish; fresh squeezed is best but bottled can be used in a hurry.
- 1 medium Jalapeño Adds spice; keep seeds for more heat or omit for a milder sauce.
- 1 pound Boneless Skinless Turkey Thighs Main protein source that remains moist; substitute with turkey breast but monitor cooking time to prevent dryness.
- 1 teaspoon Chipotle Powder Enhances smokiness; adjust to taste or omit for no heat.
- 1 large Yellow Onion Adds base flavor; can substitute with white or red onions for a different taste.
- 4 cups Chicken Stock Provides liquid and depth; low-sodium versions can be used for a lighter option.
- 1 teaspoon Cumin Adds warmth and earthy notes; no reliable substitute, but adjust the amount based on preference.
- 2 tablespoons Extra Virgin Olive Oil Ideal for sautéing; can use other oils like avocado or canola.
- 2 pieces Bay Leaves Adds aromatic flavor; be sure to remove before serving.
Instructions
Cooking Instructions
- Roast the Poblanos: Place poblano chiles over a gas flame or under the broiler until the skin is blackened and blistered. Once done, steam them in a plastic bag for about 10 minutes to make peeling easier.
- Broil the Tomatillos and Garlic: While the poblanos steam, broil the tomatillos and whole garlic cloves until softened and slightly charred, roughly 5-7 minutes.
- Blend the Sauce: Peel the steamed poblanos and add them to a blender along with the broiled tomatillos, garlic, jalapeño, cilantro, lime juice, salt, and sugar. Blend until smooth and set aside.
- Sear the Turkey: Cut the boneless, skinless turkey thighs into chunks. Season them with salt and pepper, then sear in a large pot with a splash of olive oil until browned, about 5-7 minutes.
- Sauté the Onions: In the same pot, add chopped yellow onions and sauté until translucent. Mix in minced garlic and cumin, cooking for an additional minute until fragrant.
- Simmer Everything Together: Return the browned turkey to the pot, pour in the blended sauce and chicken stock, and stir in any additional spices you desire. Bring to a gentle simmer.
- Cook to Perfection: Let the chili simmer uncovered for 3-4 hours, or until the turkey is tender and easy to shred. Don’t forget to remove the bay leaves before serving.
- Final Adjustments: Taste and adjust seasoning as needed. Feel free to stir in sour cream, cheese, or diced avocado before serving for an extra touch.
Notes
Serve with warm corn tortillas or tortilla chips for dipping. Allow the chili to rest for a bit after cooking for better flavor melding.