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Turkey & Tomatillo Chili
Nb persons: 6
Yield: 1.5 cups
Preparation time: 15 minutes
Total time: 4 1/2 hours
Source: Clean Eating Nov.-Dec. 2009
| Serves: 6 | |
| 3 small | dried chipotle peppers |
| 2 tsp | olive oil |
| 2 lb | extra-lean ground turkey breast |
| 1 cup | sweet onion, dices |
| 4 cloves | garlic |
| 1 1/2 lb | fresh tomatillos, husk discarded and skins rinsed |
| 1 | bay leaf |
| 1 cup | cilantro leaves, roughly chopped |
| 2 14-oz. cans | low-sodium white kidney beans, rinsed and drained |
| 1 cup | fresh or frozen corn kernels |
| 1 cup | low-fat cheddar cheese, grated |
| 1 cup | low-fat sour cream |
One: Soak chipotle peppers in 1/2 cup boiling water until softened, about 15 minutes. Cut chipotle peppers in half and remove and discard seeds and stem. Reserve soaking liquid, roughly chop chipotle peppers and set aside.
Two: Meanwhile, in a nonstick pan, heat oil over medium-high heat. Add turkey and onion and cook, stirring until all meat is broken up and cooked, about 5 minutes. Drain and discard fat and transfer turkey mixture to slow cooker.
Three: Blend garlic, chopped chipotle peppers and 1/4 cup researved soaking water into a blender until finely chopped. Add tomatillos and remaining soaking water and blend until smooth. Pour into slow cooker, add aby leaf and cumin and stir until thoroughly combined. Cover slow cooker with lid and cook on low heat for 4 hours.
Four: 15 minutes before serving, place cilantro and 1/2 cup cold water in blender and puree until finely chopped. Stir in cumin mixture. Add beans and corn, cover slow cooker and continue to cook another 15 mins. Season with salt and pepper. Garnish with 2 tbsp grated ceese or a dollop of sour cream.
Freeze up to 1 month
Nutrition per 1 1/2 cup serving: Cal: 310, Total Fat 4g, carbs: 32g, sugars: 7g, protein: 35g, sodium: 260 mg
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