Sometimes it seems that everything in my life converges at once. Often, I feel like I'm running around with projects half-finished here and there and everywhere.
Some of my "unfinished projects" are taking up counter space in my kitchen. A BIG bowl of tomatillos from my garden, with more coming each and every day. What to do with all those tomatillos? I made Salsa Verde (YUM) and an enchilada sauce, but what else?
A friend suggested a chili--- what a wonderful meal she inspired! It really does have a fabulous flavor. Thanks, Lyn, for the suggestion!
10 medium-sized tomatillos, cut into fourths
1 7-oz can roasted green chilis
2 15-oz cans white navy beans
1 lb. ground turkey
3 garlic cloves
1 T. cumin
1 tsp. mexican oregano
1 tsp. coriander
1 C. vegetable broth
1 lime, juiced
Salt, as needed
In a soup pot, brown the turkey. (At this point, you might be wondering why there aren't any onions added here. Well, we have an onion hater in the house so add half an onion, diced, if you're free to do so!) Add the garlic and spices and stir for a bit. Add the vegetable broth, chilis, and the tomatillos. Lower the heat and cook until the tomatillos soften, about 15-20 minutes. After they soften a bit, smash them with a wooden spoon to incorporate.* Add the beans and stir in the fresh lime juice. Check for seasoning.
Serve warm with the toppings of your choice: cheese, sour cream, avocado slives, olives, more lime...
* I like the heartiness of chunks of tomatillos in the chili, but you could also blend up boiled tomatillos and add them to the chili----or a canned, for that matter...
Do you have a tomatillo recipe to share? Please do! I still have more to use up... !