Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 8 ounces bulk Mexican chorizo sausage
- 1 cup diced onion
- ½ cup diced celery
- 1 jalapeno pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 tablespoon ground thyme
- 2 cloves garlic, chopped
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) can cannellini beans, rinsed and drained
- ½ (28 ounce) can tomatillos, drained and chopped
- 1 (7 ounce) can diced green chiles
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon chopped fresh cilantro, or to taste
Why This Recipe Is So Enjoyable
Cooking Techniques
- Use low-sodium broth to control the saltiness and adjust seasoning at the end.
- Let the chili simmer gently for at least 30 minutes to allow the flavors to meld together.
Directions
Heat some oil in a large pot over medium-high heat. Toss in the ground turkey and chorizo, breaking it up as it cooks, until it starts to brown—this usually takes about 5 minutes. Next, add the chopped onion, celery, and jalapeno, and keep stirring everything together until the meat is fully browned and the onion looks soft and translucent, which should take another 5 minutes or so. Sprinkle in the cumin, coriander, oregano, thyme, and garlic, stirring to mix all those flavors in. Then pour in the tomatoes, cannellini beans, tomatillos, and green chiles, followed by a splash of soy sauce. Turn the heat down and let it simmer gently for 20 to 30 minutes so the flavors can meld. Just before you’re ready to serve, stir in some fresh cilantro for a bright finish.
