Here's a nice twist on the familiar, a chili made with pinto beans, green peppers, mild green chiles, and generous chunks of turkey. It's a great way to enjoy leftover roast turkey, but if you haven't roasted a turkey recently—and don't plan to—you can substitute leftover roast chicken.
Serves 6 to 8
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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Published on January 11, 2012