Turkey Chili Verde with Black-Eyed Peas and Tomatillo
Black-eyed peas are known for bringing good luck, so we just had to use them in a New Year's dish. They're cooked in a hearty stew of green chiles, tomatillos, and spiced ground turkey, which gets extra zing from fresh lime juice. The comforting chili is finished with classic toppings: Monterey Jack and scallions.
Total cook time
- 2 15-ounce cans black-eyed peas
- 1 lime
- 1/4 ounce cilantro
- 8 ounces tomatillos
- 3 scallions
- 2 red onions
- 4 cloves garlic
- 1 1/2 pounds ground turkey
- 2 teaspoons chili powder
- 3/4 teaspoon chipotle powder
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1/4 cup diced green chiles
- 16 ounces chicken stock
- 6 ounces shredded Monterey Jack cheese
- olive oil
- kosher salt
- black pepper
Preheat oven to 450°F. Drain and rinse black-eyed peas. Halve lime. Rinse cilantro and roughly chop leaves, discarding stems. Remove and discard husks from tomatillos, if needed, then rinse and cut into .25-inch cubes (see recipe tip). Rinse scallions, trim and discard roots, and thinly slice. Peel onions, halve, and cut into small dice. Mince garlic.
On a baking sheet, toss tomatillos with 1 teaspoon olive oil. Arrange in a single layer and roast until charred, 18-20 minutes. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium-high heat. When oil is shimmering, add turkey, half of spice mix, half of onions, 1 teaspoon salt, and pepper. Cook, breaking up meat, until browned, about 5 minutes.
Using a slotted spoon, transfer turkey to a plate (see recipe tip). Discard excess fat from pot, wipe clean, and return to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add garlic and remaining onions and sauté, stirring, until lightly browned and fragrant, 2-3 minutes. Add remaining spice mix and stir to combine, about 1 minute more. Remove pot from heat until tomatillos have finished roasting.
Once roasted, transfer tomatillos to pot with aromatics and place over medium heat. Add green chiles, stock, juice of .5 lime, and 1 cup water. Season with 1 teaspoon salt and pepper as desired and simmer, gently pressing tomatillos to break them up, until chili has thickened slightly, about 3 minutes more.
Return browned turkey to pot with chili and add black-eyed peas. Simmer, stirring occasionally, until chili has thickened and flavors are melded, 10 minutes. (P.S. This is a great time to set the table!)
Cut remaining lime into wedges. Taste turkey chili verde and add salt and pepper as desired, then divide among serving bowls. Top with Monterey Jack, cilantro, and scallions and serve with lime wedges for squeezing over. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.