Tuesday, October 10, 2017





Turkey Verde Chili

The last two weeks prior to the end of my teaching quarter, I do not eat very well due to grading, test scoring, data input and writing report cards. So now, to cleanse all of the fast food badness (which I love) I am on a mission to make healthy food these next two weeks of autumn break.  My first dish is Turkey Verde Chili, a healthy meal for lunch or dinner, even breakfast, served with an egg on top!  Serve it without any meat and it is still protein and fiber packed for the vegans in your life!

Let's get to it shall we?

The best thing I did when prepping this chili recipe was to make my own salsa verde.  I added two white quartered onions, nine garlic cloves, four serrano chiles to one pan and four large Anaheim green chiles, 7-9 halved tomatillos and a couple of lime halves to a second pan, all tossed in vegetable oil, salt and pepper. 




After I roasted the veg and aromatics at 400-degrees for 18 minutes, turning the onion and chiles at 9 minutes in, I removed the veg from the pan onto a plate to cool.  I put the Anaheim green chiles in a paper bag to steam, removed their charred skins and placed half of the roasted ingredients into my food processor, processed it with two tablespoons of lime juice, removed the batch and repeated.  The salsa turned out thick, which I was perfectly fine with. 


I was fortunate that, after adding two more tablespoons of lime juice and two tablespoons of Mirin, the flavor balance was incredible, smokey, savory, sweet with a bite of heat on the back of the tongue at the end of tasting. Delightful through and through!

Let's get to the rest of the rest!

Further Ingredients:
2 cans rinsed dark kidney beans
1 can rinsed black beans
1 can rinsed kernel corn
1-2 cups chicken broth, low sodium
2 pounds ground turkey
4 tablespoons lime juice (see the salsa)
2 tablespoons mirin (see the salsa)
4 springs fresh thyme, leaves pulled 
2 sprigs fresh oregano, leaves pulled
3 tablespoons vegetable or grape seed oil



Spice Mix:
2 tablespoons smoked Paprika
1/2 teaspoon pasilla chile powder
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon cumin
1/4 teaspoon salt and pepper each

Add the three tablespoons of oil (I use vegetable oil or grape seed oil due to its lack of flavor, so as to feature the other ingredients' flavors) to a large pot or dutch oven over medium-high heat.  When the oil begins to ripple, add the two pounds of turkey. Add the salt and pepper, crumble and brown.  

Just before the turkey is completely browned, add half of the spice mix.  Stir in thoroughly.  Add half of the chicken stock, bring to a boil and add the beans and corn. Add the rest of the chicken stock and bring to a boil.  

Add the salsa verde and stir in thoroughly, along with the rest of the spice mix and fresh herbs.  If the chili is too thick, add a little water until its consistency is just a little loose.  Cover, reduce the heat to low, and simmer for thirty or more minutes.  

Serve in a bowl with whatever garnishes you prefer. Oh!  And then ENJOY!


I'd added a little finely grated Jack cheese.  The flavor will be full, warm, a truly delightful autumn chili that is healthy and filling.  

As always, my gentle readers, I appreciate your time and readership/viewership!  I am always grateful for your visits. 

Now, Go Cook for Someone You Love!!!

~Martin
In-House Cook