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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 10 |
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This is both yummy and healthy, I used to call this white chili, but when I was stirring all the pretty veggies, thought it looked like confetti. This looks rather long and time consuming, but read the recipe through and you will see it really is pretty easy. Chopping the veggies is the hardest thing. As I cook the ingredients, I put them in the crock of my large crock pot and then when all finished with prep, set it on low for a couple of hours, but can always be put into a big soup pot and let it simmer for a few hours, like all chilis this is always better the next day. Of course if you can adjust for any veggies you don't like, and can always add a jalapeno, green, red, or yellow peppers, or what ever you like. Instead of ground turkey, you can always use leftover chicken/turkey/combination If using leftovers, I use both white and dark meat, and add it to the broth and green onions to take the chill off. Ingredients:
4 -5 medium tomatillos |
2 large poblano chiles |
14 ounces white button mushrooms (sliced) |
19 ounces ground turkey |
1 medium red onion (large dice) |
2 -3 garlic cloves (grated or chopped fine) |
1 -2 carrot (small dice or grated) |
2 -3 stalks celery (fine dice) |
1 jalapeno (chopped fine, seeded or not) (optional) |
1 medium zucchini (med dice) |
1 cup corn kernel (fresh or frozen) |
1 cup green tomatillo sauce (or any good tasting salsa verde*) |
1 cup turkey sausage, crumbles (jimmy dean brand fully cooked) |
2 (15 ounce) cans cannellini beans (can also use great northern) |
1 -15 ounce garbanzo beans (drained) |
1 -2 quart low sodium chicken broth or 1 -2 quart stock |
4 -5 green onions (if no green onions, i would add another 1/2 onion) |
1 -2 tablespoon oil |
2 teaspoons sugar (sugar in the raw or 1 teaspoon table sugar) |
1 tablespoon ground cumin |
1 tablespoon dried ancho chile powder |
pepper |
2 teaspoons salt (kosher or sea salt as needed) |
Directions:
1. Tomatillo sauce. This is totally optional - can use any salsa verde instead, but this is really good.
2. Turn broiler to 500 degrees.
3. Remove the husk and wash tomatillo and chilies and.
4. 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.
5. I try to have everything cut up before I actually start cooking.
6. 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.
7. 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.
8. 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.
9. 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.
10. Add carrots, stir until softened.
11. Add celery, stir
12. Add corn, stir
13. Add zucchini, stir.
14. When all veggies are softened and smelling yummy add tomatillo sauce and a sugar and stir until warm. Add the veggies in simmer pot.
15. 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,.
16. 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.
17. 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).
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