Denver Turkey Chili Verde

• 1 1/2 pounds fresh tomatillos, husks removed, halved
• 2 poblano peppers, seeded and halved
• 2 jalapeno peppers, seeded, if desired
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, chopped
• 1 (16 ounce) package JENNIE-O(R) Ground Turkey
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cups low-sodium chicken broth
• 1 cup chopped fresh cilantro leaves

1. Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
2. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
3. Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
4. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

fresh tomatillos, peppers, peppers, kosher salt, olive oil, yellow onion, garlic, ground turkey, ground cumin, ground coriander, lowsodium, cilantro

Taken from www.allrecipes.com/recipe/247315/denver-turkey-chili-verde/ (may not work)