Turkey Chili with Tomatillos

from Cooking for Heart and Soul
adapted by Katy Lonergan and Mary Lonergan

serves 8

2 teaspoons olive oil
2 pounds coarsely ground turkey meat
salt and freshly ground pepper to taste
1 large yellow onion, cut into 1/2-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
1 green bell pepper, seeded and cut into 1/2-inch dice
1 tablespoon minced garlic
1 teaspoon cumin seeds
2 tablespoons chili powder (or more to taste)
1 tablespoon dried oregano (not powdered)
2 tablespoons tomato paste
1 16-ounce jar green chili salsa
3 cups cooked black beans
Cayenne pepper to taste
3/4 pound tomatillos, husked, rinsed in hot water and cut into 1/2-inch dice,
divided
1/3 cup coarsely chopped fresh cilantro
nonfat sour cream for garnish

Heat the olive oil in a large nonstick skillet over medium heat. Add the turkey meat, season with salt and pepper and sauté until lightly browned, about 10 minutes. Drain off excess fat from the pan. Add the onion, red and green pepper, garlic, cumin seeds, chili powder and oregano. Sauté until onion is tender, about 5 minutes. Add the tomato paste and cook 2 more minutes, stirring well. Add the salsa and cooked black beans and cook until the meat is tender, about 5 more minutes. Check the seasoning and add Cayenne pepper to taste. Then add half the tomatillos and stir. Add water or chicken broth as needed.

Serve the chili in individual bowls topped with the remaining tomatillos and chopped cilantro. Garnish with a dollop or more of sour cream.

Hearty and heart healthy! Not your typical chili. The tomatillos add a refreshing texture and flavor. If you like more toppings, add shredded cheese and chopped tomatoes. Cornbread goes very well with this.