The title of this post is wildly inaccurate. Ok, maybe not “wildly,” but it isn’t totally true. I did not make a green “chicken” chili, but rather a green “turkey” chili. You see, I roasted a 20 pound turkey last weekend… for Ross and I. Our friends sold their condo and were getting rid of stuff in the freezer, so we took a turkey and duck off their hands. Score! It was my first turkey roasting experience, and it turned out pretty well. Good practice for when we host Thanksgiving at our new house (!!!) next November.
Anywho, I had a lot of leftover turkey on my hands (SO MUCH), so that’s what I used. I called this recipe “Green Chicken Chili” because I figure most normies have chicken on hand, not turkey. Use whatever you have, but just use it! This was absolutely delicious, if I do say so myself. Slightly creamy, with plenty of zing from cilantro and lime, with a punch of spice – we loved this dish. Plus, I managed to sneak in plenty of kale, which is no small feat in my household. I live with a leafy greens hater, so the only way I can get him to eat this super food is by chopping it up pretty small. It worked, he couldn’t taste it and polished off his bowl with no problem. This is also a great tip for Moms and Dads trying to sneak veggies into their kids’ meals.
So, go roast yourself a turkey! Or not, whatever, use tofu for all I care, just get to it! This is such a great cold weather recipe, and a nice twist on your average red chili. It’s super healthy, and the meat-loving dudes in your life will never miss the red meat. Super bowl dish, right here.
Green Chicken Chili
* serves four
Ingredients
4 cups diced cooked chicken or turkey (I used turkey)
1 cup low fat milk
1 cup chicken or turkey stock (I used homemade turkey)
1/2 cup tomatillo salsa (I used store bought)
1 poblano pepper, diced
3 ribs of celery, diced
3 cloves garlic, minced
4 cups finely chopped kale
zest and juice of one lime
1/4 cup (plus additional for serving) cilantro
1 tablespoon butter
2 tablespoons ap flour
1 tsp. canola oil
3/4 tsp. coriander powder
dash of cayenne (to taste)
salt and pepper to taste
opt: scallions, cilantro, shredded cheddar, sour cream, etc. for serving
1.) Bring a large pot to medium low heat. Add your canola oil and saute the celery, poblano pepper, and garlic until tender, about 3-5 minutes. Remove with a spoon and set aside.
2.) Heat the pan to medium and add the butter to the pot. When melted, whisk in the flour to make a roux and cook for about two minutes. Whisk in the milk and stock and cook for about 10 minutes, until bubbling and reduced a bit. Stir in all of the ingredients, except kale, cilantro, cayenne and salt and pepper. Cook for about 30 minutes.
3.) When you’re just about ready to serve, stir in the kale and cilantro, until wilted down. Taste it for salt, pepper and cayenne and season accordingly. This will vary on how salty / spicy your stock and salsa are. Serve with any toppings you desire.
sweetersalt
Yum, this sounds SO good! I need to jump on the green chili train. I think I’d like it better with turkey, too!
Yum, this sdouns SO good! I need to jump on the green chili train. I think I’d like it better with turkey, too!