Green Turkey Chili



1 lb. mixed soup beans (soak overnight in cold water or bring to a simmer and let rest for 1 hour. Drain and rinse gently.)
2 poblano peppers (roast, peel and dice)
2 jalapeno peppers (seed, remove large membranes an mince)
2 red bell peppers (seed and dice)
1 1/2 cups onion (cut into a very small dice)
1 tsp. cumin
1 1/2 Tbsp. Mole spice blend
1 lb. turkey breast, trimmed into 1/2 inch cubes
2 cups salsa verde (medium to hot, based on preference)
2 cups corn kernels (fresh cut from the cob is best)
3 cans (11 oz) tomatillos drained and pureed
1 qt. vegetable or chicken stock
2-3 Tbsp. Masa Harina


Using the skin of a turkey breast, slowly render out the fat and use that to saute the peppers and onions until translucent. Stir in spices (cumin and Mole) and the turkey breast.

When the turkey is cooked add the following: salsa verde, corn kernels, tomatillos, beans, vegetable or chicken stock. Bring to a simmer for about an hour or until the beans are cooked.

Thicken lightly when cooked with: 2-3 Tbsp. Masa Harina dissolved in 1/4 cup water. Stir in and let come to a simmer.

Adjust seasoning. A squeeze of lime is recommended at the end.

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