6 Serves
53 Mins
Preheat your broiler. Arrange the tomatillos and jalapeno peppers cut-side down on a baking sheet lined with aluminum foil. Distribute the onion and garlic cloves around them.
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Vitamin E
2 mg / 15 mgVitamin K
44 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
388 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
371 mg / 1,250 mgPotassium
1215 mg / 4,700 mgSodium
607 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
8 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Broil the vegetables for 5 to 7 minutes until the tomatillo skins are charred and blackened. Remove from the oven and allow them to cool slightly.
Transfer the roasted vegetables and all accumulated juices into a food processor. Pulse until the mixture reaches a smooth, blended consistency.
Heat a large stockpot over medium heat. Add the blended tomatillo mixture and the chipotle peppers in adobo sauce, stirring for 1 to 2 minutes to release their fragrance.
Incorporate the turkey, beans, stock, beer, tomatoes, and seasonings into the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Simmer the chili, stirring occasionally, for 20 to 30 minutes to allow the flavors to meld thoroughly.
Taste the chili and adjust with salt and black pepper as needed. Stir in most of the fresh cilantro, reserving a small amount to garnish each serving. Optionally, top with sour cream and white cheese.
19
g22
g21
g
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