Even though this winter has been a mild one, I still had a hankering for some chili. Now, I have done Cincinnati, Detroit, and Texas chili, so I decided to go green. Two problems with that idea: one, I can’t find New Mexico chilis, and two, they can be too hot for me since they are hotter than a jalapeño base in heat levels. So I cheated, again. I used tomatillo salsa and salsa verde for the color and texture. Next, some ground turkey, Poppi’s chili powder, sofrito, garlic, and some honey from Erin’s Elderberry’s to calm it down a bit. This also only took an hour to cook. I hope you like it – my wife sure did.

1/4 cup olive oil
1 pound ground turkey 85/15 fat to lean
1 tablespoon Poppi’s chili powder
1 teaspoon cumin
1 poblano pepper diced
2 small white onions diced
1 red bell pepper diced
3 cloves garlic minced
1 15 ounce jar tomatillo salsa
1 15 ounce jar salsa verde
2 cup unsalted chicken stock
2 15 ounce cans low sodium white beans
1 cup tortilla chips crushed
Up to 4 tablespoons Erin’s honey
1 cup cheddar cheese or Jack grated
1/2 cup sour cream

In a soup kettle on medium add 1/2 of oil and ground turkey, chili powder, and cumin. Brown.

Remove the turkey with a slotted spoon.

Add remaining oil, onions, red peppers, and poblano, and cook for 7 minutes stirring occasionally.

Add garlic and stir; cook for 1 minute.

Add turkey back to pan.

Add tomatillo salsa and salsa verde to kettle.

Add chicken stock and beans. Cook for 20 minutes.

Add tortilla chips; cook for 10 minutes.

Taste; if too hot, add honey as needed.

Place in bowl and add cheese and sour cream.