Switch up your chili this winter with a lighter alternative. This blond chili features ground turkey, white beans, and tomatillos for a twist on your classic chili recipe.
- one lb ground turkey
- one tbsp coconut oil
- one onion, diced
- three cloves garlic, minced
- one green bell pepper, diced
- one jalapeno, seeded and diced
- one tbsp ground cumin
- one tsp ground coriander
- one tsp chilli powder
- one bay leaf
- 15 oz can crushed tomatillos (see substitution note)
- 15 oz can white kidney beans, strained and rinsed
- 15 oz can white pinto beans, strained and rinsed
- one cup chicken broth
- one cup cilantro, roughly chopped
- sour cream (optional)
- avocado (optional)
- cilantro (optional)
- green onion (optional)
- lime (optional)
1. In a large pot on medium-high, heat the coconut oil.
2. Add onion, bell pepper and jalapeño to the pot and cook, stirring often, for 4-5 minutes until the vegetables soften.
3. Add garlic, cumin, coriander, chilli powder and a pinch of salt and cook for another 1 minute until fragrant.
4. Add ground turkey and cook, breaking up the meat with a spoon until no longer pink, approximately 5 to 7 minutes.
5. Add crushed tomatillos, broth and bay leaf, reduce heat, cover with lid and simmer for 20 minutes.
6. Add beans, stir to combine and simmer for an additional 20 minutes.
7. Once cooked, remove from the heat, add cilantro, season with salt and pepper to taste, and stir to combine.
8. To serve, spoon into bowls and top with sour cream, avocado, and cilantro as desired.
Substitution Note: you can sub tomatillo salsa for the crushed tomatillos if you can’t find them.