½ large onion, diced
2 cubanelle peppers, seeded & diced
2 small zucchini, diced
1 lb. tomatillos, diced
½ tsp. salt
2 lb. ground turkey
3 cans (4.5 oz.) of chopped green chilies
4 cans (15 oz.) of beans (pinto, white, cannellini, great northern, etc.)
1 bag (15 oz.) of frozen sweet corn
1 cup chicken broth
2 tsp. oregano
2 tsp. cumin
2 tsp. chili powder
1 tsp. coriander
½ tsp. pepper
Juice of half a lime
Chopped pickled jalapeños
1. Preheat oven to 425°.
2. Put the prepped onions, peppers, zucchini and tomatillos in a bowl and toss with about 2 tablespoons of oil and the salt. Spread evenly on a sheet pan and place in the upper third of the oven. Roast for 20 minutes, stirring once halfway through cooking.*
3. Meanwhile, heat a large soup pot over medium heat. Add about a tablespoon of oil and the turkey and cook, breaking up the clumps, until the meat is no longer pink. Add the roasted veggies and the remaining ingredients. Continue to cook until the chili is heated through. Taste and adjust seasoning if necessary.
4. Spoon into bowls and garnish as desired.
*Alternatively, sauté the veggies in the large soup pot and then add the turkey and proceed.