Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. -- --CHILI--

  3. 1 lb Dried white beans

  4. 1 tb Vegetable oil

  5. 2 c Chopped onions

  6. 2 4 oz can diced green

  7. -chilies

  8. 6 Garlic cloves, minced

  9. 1 1/2 tb Dried oregano, crushed

  10. 1 tb Ground cumin

  11. 1 tb Chili powder

  12. --CILANTRO -- 2/3 c Low-fat plain yogurt

  13. 3 tb Chopped fresh parsley --

  14. 3 oz

  15. 7 c Low-salt chicken broth

  16. 18 oz Fresh or canned tomatillos

  17. -chopped, about 3 1/2 cups

  18. 1 c Chopped fresh cilantro

  19. 1 1/2 lb Boneless skinless turkey

  20. -breast, cut crosswise

  21. -in half

  22. 1 c Chopped green onions

  23. 2 tb Fresh lime juice

  24. CREAM--

  25. 3 tb Chopped fresh cilantro

  26. --GARNISH- Fresh cilantro sprigs

  27. 1/2 c Grated cheddar cheese

Instructions Jump to Ingredients ↑

  1. For chili: The recipe recommends soaking the beans overnight. Personally, Idon't like to do that. I find the quick soak method works better. That is,cover beans with cold water. Bring to a boil and boil for 1-2 min. (inBoulder we need 2 minutes because of the altitude). Turn off heat and letsoak for 1 1/2 hours. Drain beans.

  2. Heat vegetable oil in a large heavy Dutch oven over medium heat. Addchopped onion and saute 5 minutes. Add diced chilies, minced garlic,oregano, cumin, and chili powder. Saute for 5 minutes. Add beans, chickenbroth, chopped tomatillos and cilantro. It's important that the chickenbroth contain little or no salt. Salt inhibits the softening of the seedcoat of beans. Therefore, if you add salt too early the beans with neversoften up. Add turkey breast and simmer until just cooked through, about 20minutes. Transfer turkey to plate. Cover with foil and refrigerate. Simmerchili until beans are tender, about 2 1/2 hours.

  3. Cut turkey into 1/2 inch pieces. Add turkey, green onions and lime juice tochili. Stir. Heat through. Season with salt and pepper.

  4. For cilantro cream: Combine yogurt, parsley, chopped cilantro in a mediumbowl.

  5. Ladle chili into bowls. Top with spoonful of cilantro cream. Sprinkle withcilantrol sprigs and cheese.

  6. Can be prepared 1 day ahead. Cover chili and cilantro cream separately andrefrigerate. Before serving, reheat chili over low heat.

  7. Like most chili, it tastes better the second


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