Vinegarlic

Chili verde is a refreshing dish that incorporates a lot of beautiful summer produce.  It is a great make-ahead meal; like all chili, it is even better reheated than when freshly made.

Ingredients:

• 9 tomatillos, husks removed, quartered
• 1 green bell pepper, coarsely chopped
• 1 poblano pepper, coarsely chopped
• 2 c. cilantro, loosely packed
• 1 Tbsp. olive oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• 1 lb. ground turkey
• 2 tsp. ground cumin
• 4 c. chicken broth
• salt and pepper to taste
• lime wedges, to serve
• plain yogurt, to serve

Instructions:

1. Purée the tomatillos, green bell pepper, poblano pepper, and cilantro in a blender; set aside.
2. Saute onion and garlic in the olive oil until tender.
3. Add turkey, cumin, and a little salt and pepper.  Brown the turkey, distributing the cumin while you work.
4. Add the puree and the chicken broth.  Bring to a boil, then reduce heat to low and simmer, uncovered, at least half an hour.  Let it continue to simmer as long as you like to achieve the desired thickness.  If the chili becomes too thick, add some water to thin it down.
5. When desired thickness is reached, taste for salt and pepper and season if necessary.
6. Serve with lime wedges and yogurt.

Every week Deb from Kahakai Kitchen posts a roundup of delicious soup, salad and sandwich recipes from around the blogosphere in her Soup, Salad, and Sammies Sundays feature.

Tags: chili verde, cilantro, green chili, recipe, tomatillos, turkey chili, turkey chili verde