Green Chile Chili

By kimfitz

Ingredients

• 3 TB. olive oil (Zelda uses extra virgin), divided
• 1 lb. ground turkey
• 1 medium yellow onion, diced
• 2 cloves garlic, minced (or 1/2 tsp. PENZEYS MINCED GARLIC)
• 1 fresh poblano pepper, diced
• 1 green bell pepper, diced
• 1 TB. GROUND CUMIN
• 2 tsp. MEXICAN OREGANO
• 1/4 tsp. CAYENNE PEPPER
• 2 WHOLE BAY LEAVES
• 1 4-oz. can diced green chiles
• 1 16-oz. jar salsa verde (your favorite green salsa)
• 32 oz. chicken stock (or 4 Cups water mixed with 2 tsp. CHICKEN SOUP BASE)
• 1 Cup water
• 1-2 tsp. KOSHER-STYLE FLAKE SALT
• 2 15-oz. cans cannelini/white kidney beans (for a creamier version, try Great Northern beans)
• 1/4 Cup chopped fresh cilantro for garnish (optional)

Preparation

Step 1

Heat 2 TB. of the oil in a stock pot over medium. Add the ground turkey and brown, turning and breaking up frequently to make it as fine as possible. Once the turkey is no longer pink, transfer it to a bowl and set aside. Add the remaining oil, diced onion and GARLIC. Cook, stirring frequently until translucent, about 3 minutes. Add the poblano and bell pepper and stir until fragrant, about 2 minutes. Add the CUMIN, OREGANO and CAYENNE and stir until combined. Add the turkey, BAY LEAVES, canned green chiles, salsa, chicken stock, water and SALT. Stir to combine and then bring to a simmer. Once simmering, cover and turn the heat down to low. Simmer for 30 minutes. Then uncover, add the beans, stir to combine and simmer for about 10 minutes. Ladle into bowls and garnish with cilantro. Best served with warm corn tortillas.

Prep. time: 20 minutes
Cooking time: 1 hour
Serves: 12