Pan-roasted organic tomatillos and Anaheim chili peppers lend their unique flavours to this healthful variation on the traditional bowl of chili.
Makes 4 servings
Cooking time: 45 minutes (active), 2 hours
*To roast chilies, place them in a 400°F oven for 10 minutes. Remove from the oven and put chilies in a sealed bag; set aside for 10 minutes. When cool, skin and seed chilies.
2 pounds whole organic tomatillos
2 quartered organic white onions
2 whole cloves organic garlic
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons whole black peppercorn
1½ pounds organic ground turkey
1 cup diced organic tomatoes
2 roasted organic Anaheim chili peppers*
4 cups reduced sodium, all-natural chicken broth
1 cup drained garbanzo beans
6 tablespoons extra virgin olive oil
1 teaspoon salt
1. Preheat oven to 450°F. In a roasting pan, add tomatillos, onions, and garlic. Toss with 3 tablespoons of olive oil and 1 teaspoon of salt. Place in oven and roast uncovered until tomatillos start to turn black (about 15 minutes). Remove from oven, stir and then return mixture to oven until all vegetables become dark (about 15 minutes).
2. In a skillet, toast the cumin, coriander, fennel, and whole black pepper until fragrant wisps of smoke rise. Remove from heat. Use a clean spice (or coffee) grinder and grind until mixture becomes a powder.
3. In a large pot, add the remaining olive oil and ground turkey. Cook on medium heat, making sure to not overcook or brown. Add the tomatoes, spice mixture, and chicken broth. Bring to a simmer and cook for 5 minutes.
4. Add the roasted vegetables and garbanzo beans to a food processor; puree until smooth. Add this mixture to the turkey and broth. Mix well and season to taste.