On Thanksgiving Day, there's a very good chance you'll be serving turkey, and if you are, there's an even greater chance that you'll have leftovers. This is one of our favorite dishes but I'll be the first to tell you that it's not a real "chili"; it's an excellent bean and turkey stew, but the world knows it as White Bean Chili and there are much more important battles to be won. —Steve
- 3 poblano chiles, roasted, peeled, deseeded, and diced
- 12 tomatillos, husks removed
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, finely chopped
- 3 to 5 serrano chiles, seeded and finely sliced
- 2 teaspoons whole coriander seeds, toasted and ground, or 1 teaspoon ground
- 2 tablespoons whole cumin seeds, toasted and ground, or 1 1/2 tablespoons ground
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon Rancho Gordo Oregano Indio or Mexican Oregano
- 1 bay leaf
- Salt and freshly ground pepper
- 1 to 2 cups chicken or vegetable broth
- 3 cups cooked, shredded turkey or chicken
- 3 cups cooked Rancho Gordo Ayocote Blanco, Caballero, Cassoulet, or other medium white bean
For serving:
- Chopped fresh cilantro
- Thinly sliced green onions
- Crumbled queso fresco cheese
- Sour cream
- Lime wedges
Serves 6 to 8
- Bring a medium saucepan of water to a boil. Add the tomatillos and cook until soft, about 5 minutes. Drain and rinse under cold running water, then core and chop.
- In a soup pot or Dutch oven over medium-low heat, warm the olive oil. Add the onion and garlic and cook until soft and fragrant, about 10 minutes. Add the reserved poblanos along with the serrano chiles, coriander, cumin, cayenne (if using), oregano, and bay leaf. Season to taste with salt and pepper. Add 1 cup broth, the tomatillos, and the turkey. Bring to a simmer, reduce the heat to low, and cook, uncovered, until the flavors blend, about 45 minutes. Add more broth as needed. Gently stir in the beans, adjust the seasonings, and cook for about 30 more minutes, adding more broth as needed.
- Ladle the chili into warmed bowls and pass the cilantro, green onions, queso fresco, sour cream, and lime wedges at the table.