As flavorsome as traditional chili, this one is delightfully different both in its light color and in its use of tomatillos, cilantro, lemon, and lime.
- 1 pound white beans, soaked and cooked according to package directions
- 1 1/2 tablespoons oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 pound ground turkey
- 5 cups water
- 2 18-ounce cans tomatillos, drained and chopped
- 2 tablespoons diced canned green chiles
- 1/2 teaspoon celery seed
- 1/8 teaspoon cayenne (optional)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/2 cup chopped fresh cilantro
- 1 tablespoon chopped fresh oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lime juice
- 6 tablespoons sour cream
- 6 tablespoons chopped fresh cilantro for garnish
- Drain the beans and set aside.
- In a large heavy pot, heat the oil and sauté the onion and garlic 5 to 10 minutes, or until golden. Add the turkey and cook about 10 minutes, or until no longer pink. Add the beans and the remaining ingredients except the garnishes and bring to a boil.
- Reduce the heat and simmer, uncovered, for 2 hours.
- Top each serving with a tablespoon of sour cream and sprinkle with a tablespoon of cilantro.
Terri Wuerthner is an herb lover and food developer in Palo Alto, California.