Tomatillo sauce. This is totally optional - can use any salsa verde instead, but this is really good.
Turn broiler to 500 degrees.
Remove the husk and wash tomatillo and chilies and.
Put on broiler pan on highest rack for 5 minutes - turn veggies over when browned, and broil for approx 5 more minutes - goal is to have tomatillo nicely browned and chilies look almost charred - my tomatillo were done about 5 minutes before the chilies were. Place chilies in a bowl covered with plastic wrap or put in paper bag and fold town top after 10 minutes remove and using a paper towel (less messy than just using fingers) remove skin. Cut off top, remove seeds, and cut into chunks. When tomatillo are cool enough to handle, cut into quarters, put both into food processor bowl and process until a nice somewhat chunky sauce. I ended up with 2 1/2 cups, and as I only needed 1 cup - put extra into muffin cups (did 1/2 cup in each), froze and put into freezer bag for other things.
I try to have everything cut up before I actually start cooking.
Heat a large skillet over med high and add 1 teaspoon oil - add mushrooms and cook until nice and brown on all sides - can add a small pinch of salt when about halfway done - When the mushrooms start smelling really great remove from skillet and put into simmer pot.
Put ground turkey into skillet, lower heat to med and brown - when turkey is about half done, add the cumin and chili powder and pepper. You can add the sausage crumbles at this time to take the chill off it. add now. Add the cooked turkey to simmer pot.
Add each veggie, one at a time, and if skillet gets dry add a teaspoon more of oil as needed. When adding each veggie, add a tiny pinch of salt, it will help to bring out the flavor and stir till each has softened a bit.
Add approx 1 to 2 teaspoons oil to the skillet, then add chopped onions and sauté until softened a bit, add garlic when onions are almost softened.
Add carrots, stir until softened.
Add celery, stir
Add corn, stir
Add zucchini, stir.
When all veggies are softened and smelling yummy add tomatillo sauce and a sugar and stir until warm. Add the veggies in simmer pot.
Pour approx up to 1 quart of chicken stock into skillet and add green onions and bring to a simmer, while heating, be sure to scrape all the flavor bits off bottom of the skillets. (If using leftover poultry, add to stock now. When stock has reached a simmer, add it to simmer pot,.
Add the 2 cans of cannelloni beans (I do not drain them) and one can of drained garbanzo beans to the mixture in the simmer pot, stir and add enough chicken stock or broth to cover everything. Now is a good time to tasted the mix to see if the seasoning needs adjusting.
If you are using a crock pot, set to low and let it simmer up to 6 hours - yummy - if using a soup pot. Bring to a gentle boil and reduce to a simmer, cover and let it go for a couple of hours - again it will be better after a night in the fridge and reheated. If the chili is too thick, you can always thin it out with more chicken broth and if you like it a bit thicker, you can always thicken with some instant potatoes (I would only use 1/4 cup at a time).