Tomatillo Turkey Chili

Ingredients

• 1 Tbsp. canola oil
• 1 cup chopped onion
• 2 medium green bell peppers, seeded and chopped
• 1 large red, orange or yellow bell pepper, seeded and chopped
• 1 lb. lean ground turkey meat
• 4 cloves garlic, minced
• 1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
• 1 Tbsp. coriander
• 1 Tbsp. oregano
• 1 tsp. chili powder, or to taste
• 1 tsp. cumin
• Salt and freshly ground black pepper
• 2 cups diced tomatillos or 2 (11 oz.) cans
• 1 cup frozen yellow corn
• 1 (15 oz.) can no salt added pinto beans, rinsed and drained
• 2 cups low-fat, reduced-sodium chicken broth
• 1/3 cup finely chopped cilantro
• 1/3 cup chopped green onions
• Lime wedges for garnish
• 1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions

1. In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.
2. Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.
3. Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Slow cooking directions

1. In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.
2. In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
3. Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Recipe Yield: Makes 6 servings.