Turkey Chili Verde

By dette

Popular in Mexican and Soutwestern cuisine, tomatillos look like small green tomatoes. YOu'll recognize themby their thin, papery covering, which should be removed before using. Theya re available in Latin-Anerican markets and in the produce secion of well-stocked supermarkets. If you can't find fresh tomatillos, substitute drained, canned tomatillos.
If you have any leftover turkey or chicken, cut it into small chunks and use it here in place of the ground turkey.

Ingredients

• 2 tsp canola oil
• 1 onion, finely chopped
• 1 green bell pepper, seeded and chopped
• 1 garlic clove, minced
• 1 # ground skinless turkey breast
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1/2 # tomatillos, husks removed and halved
• 1 (4 1/2 oz) can chopped green chiles, drained
• 1/2 c. cilantro leaves
• 2 c. low-sodium chicken broth
• 2 (15 oz) cans cannellini (white kidney) beans, rinsed
• and drained
• 1 tsp sugar

Details

Servings 6

Preparation

Step 1

Heat the oil in a large nonstickk saucepah, then add the onion, bell pepper, and garlic. Saute until softened, about 8 minutes. Add the turkeyk chili powder and cumin. Cook,over medium-high heat, breaking up the turkey with a fork, until the liquid evaporates and the turkey begins to brown, about 6 mintues.

Meanwhile, puree the tomatillas, chiles, and cilantro in a food processor; add to the turkey mixture. Stir in the broth, beans, and sugar; bring to a boil. Reduce the ehat and simmer, covered, until the mixture is thickened and flavors are blended, about 45 mintues.l



334 cal; 11 g tot fat; 3 g sat fat; 51 mg chol; 527 mg sod; 33 g carb; 9 g fib; 27 g prot; 128 mg calc POINTS: 7