Recipe courtesy of Mary Berg
Green Chili
- Level: Intermediate
- Yield: 8 to 10 servings
- Total: 1 hr 10 min
- Active: 1 hr
Ingredients
Chili:
2 tablespoons olive oil
1 pound (about 500 grams) ground turkey
Kosher salt and freshly ground black pepper
2 stalks celery, diced
2 small yellow onions, diced
1 green bell pepper
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
2 teaspoons chili powder
2 1/4 cups (540 milliliters) canned white kidney beans (cannellini beans)
1 1/2 cups corn kernels or white hominy
1 teaspoon dried oregano, preferably Mexican
1/2 cup (125 milliliters) light flavored beer or chicken broth
2 cups (500 milliliters) green salsa (salsa verde)
2 poblano chiles
1 jalapeño
1 small handful cilantro, including stems
1 1/2 to 2 cups (375 to 500 milliliters) chicken broth
Toppings:
Sour cream
Diced avocado
Cilantro
Sliced green onions
Thinly sliced radish
Crushed tortilla chips
Lime wedges
Directions
- Heat 1 tablespoon of the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground turkey, season with salt and black pepper and cook until golden and cooked through. Remove the turkey from the pot and set aside.
- Add the remaining tablespoon of oil to the pan and add the celery, onions and bell pepper. Season with salt and black pepper, turn the heat down to medium and cook, stirring occasionally, until golden and tender, about 5 minutes. Stir in the garlic, cumin and chili powder and cook for another minute to take the edge off the garlic and lightly toast the spices. Add the turkey back into the pot along with the beans, corn and oregano. Deglaze the pan with the beer and stir in the green salsa. Turn the heat down to low.
- With your broiler turned to high or over the open flame of a grill or gas stove top, char the skins of the poblanos and jalapeño until blistered and the peppers are soft. Transfer the peppers into a bowl, cover and allow to cool and steam for 5 minutes. Peel the charred skins from the peppers and transfer the flesh to a blender or small food processor along with the cilantro, including the stems. Add 1/2 cup of the chicken broth and blitz until smooth.
- Pour 1 cup of the remaining chicken broth along with the pepper puree into the pot, turn the heat up to medium and bring to a simmer. Cook for 5 minutes to bring the flavors together. If the chili looks a bit thick, add the remaining 1/2 cup of chicken broth.
- Serve immediately topped with sour cream, avocado, cilantro, green onions, radish, tortilla chips, and/or lime wedges or divide into containers, allow to cool and store in the fridge for up to 3 days or in the freezer for up to 3 months.