Serves 6 to 8
- 8 ounces tomatillos, papery hulls removed, cut into large chunks
- 6 garlic cloves
- 1/4 cup packed fresh oregano leaves
- 1/4 cup packed fresh sage leaves
- 2 Tbsp. organic extra-virgin olive oil
- 2 green bell peppers, cored and cut into 1/2-inch dice
- 2 mild green fresh chile peppers, such as pasilla, cored and cut into 1/2-inch dice
- 1 medium-size yellow onion, cut into 1/2-inch dice
- 12 to 16 ounces cooked organic turkey or chicken, torn into large shreds or cut into 1/2-inch dice
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 6 cups cooked, drained pinto beans, plus 3 cups of the cooking liquid
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 2 cups crumbled queso fresco or shredded Jack cheese (optional)
- 1 cup finely chopped red onion
In the bowl of a food processor, combine the tomatillos, garlic, oregano, and sage and pulse to a coarse puree, scraping down the bowl as necessary. Set aside.
In a medium stockpot over medium-high heat, heat the oil. Add the bell peppers, chile peppers, and yellow onion and cook, stirring occasionally, until the vegetables are tender and starting to brown, 6 to 8 minutes. Add the turkey, coriander, and cumin and cook, stirring occasionally, for 2 minutes. Stir in the tomatillo mixture, beans, and bean cooking liquid. Bring to a boil over high heat, lower the heat to a simmer, and cook until the chili is heated through, about 5 minutes. Add salt and black pepper to taste.
Serve the chili hot, with the cheese (if using) and red onion sprinkled on top.
Recipe reprinted with permission from The Clean Plates Cookbook © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.
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