# Components:
→ Proteins
01 - 1 pound ground turkey
→ Vegetables and Aromatics
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 poblano pepper, seeded and diced
06 - 1 jalapeño, seeded and diced (optional, for heat)
07 - 1 pound tomatillos, husked and chopped
08 - 1 cup fresh cilantro, chopped, divided
→ Beans
09 - 2 cans (15 ounce each) white beans (cannellini or Great Northern), rinsed and drained
→ Green Chiles
10 - 1 can (4 ounce) diced green chiles, mild or hot
→ Liquids
11 - 3 cups low-sodium chicken broth
12 - Juice of 1 lime
→ Spices and Seasonings
13 - 1 teaspoon ground cumin
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon smoked paprika
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper
→ Optional Toppings
19 - Sliced avocado
20 - Sour cream or Greek yogurt
21 - Shredded cheese
22 - Lime wedges
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, poblano pepper, and jalapeño (if using). Sauté for 4 to 5 minutes, until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add ground turkey, breaking it up with a spoon. Cook until browned, about 5 to 6 minutes.
03 - Stir in chopped tomatillos and half of the fresh cilantro. Cook for 3 to 4 minutes until tomatillos begin to soften.
04 - Stir in ground cumin, dried oregano, ground coriander, smoked paprika, salt, and black pepper. Ensure all ingredients are well coated.
05 - Pour in the chicken broth and add the rinsed and drained white beans and diced green chiles. Bring the mixture to a boil, then reduce the heat to a simmer.
06 - Simmer uncovered for 20 to 25 minutes, stirring occasionally. Allow the chili to thicken and the tomatillos to break down.
07 - Stir in the lime juice and the remaining fresh cilantro. Taste and adjust seasoning as needed. Serve hot with your desired toppings.
