Tomatillo Turkey Chili

Ingredients

• 1.5 pounds tomatillos cut in half
• 2 inches jalapeno seeded
• 1  onion sliced
• 2 cloves garlic peeled
• 1 inch chipotle sauce chopped
• 6 cups turkey shredded cooked
• 15 ounces black beans drained and rinsed canned
• 2 cups chicken broth 
• 0.5 cup beer gluten-free (such as Bard's Tale)
• 2 cups tomato purée diced
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1 teaspoon oregano dried
• 6 servings salt and pepper to taste
• 0.5 cup cilantro leaves chopped

Equipment

• food processor
• baking sheet
• pot
• aluminum foil
• broiler

Directions

1. Place the tomatillos and jalapenos cut-side down on a foil-lined baking sheet. Scatter onions and garlic around tomatillos and jalapenos.
2. Place under broiler for 5-7 minutes or until skins on tomatillos blacken.
3. Remove, and when cool, pour tomatillos, jalapenos, onion and garlic, including any juices, into a food processor. Pulse until well blended.
4. Heat a large stockpot to medium heat and add tomatillo mixture and chipotle pepper. Stur around for a minute or two, and add turkey, beans, broth, beer, tomatoes and seasonings. Bring to a boil, and reduce to a simmer. Allow to simmer, stirring occasionally, for 20-30 minutes to allow flavors to blend.
5. Immediately before serving, taste and adjust salt and pepper seasonings as necessary, and stir in most of the cilantro, reserving a bit to use as garnish.
6. Optional: Top with sour cream and cheese.