Dr. Nichols Black Bean Chili Verde

2lb ground turkey                                                                            1 ½ tsp sea salt

1 Tbl olive oil                                                                                      1 bay leaf

2 Poblano or Anaheim peppers, diced                                    1 can (28 oz) tomatillos, drained & chopped

1 medium onion, chopped                                                           1- 4oz can diced green chilies

1 tsp ground coriander                                                                  2-3 Serrano chilies, seeded and chopped

1 Tbl ground cumin                                                                          2 cups chicken broth

1 tsp cayenne pepper                                                                    3 cups canned black beans, drained

1 tsp dried oregano

 

Optional toppings

Chopped cilantro

Sliced green onion

Crumbled queso fresco

Sour cream

 

1.        In a large pot, brown turkey meat over medium-high heat (may need a bit of olive oil).  Drain

2.       In the same pot heat olive over medium heat and sauté peppers and onions until soft.  Add browned turkey, coriander, cumin, cayenne, oregano and salt.  Stir well to combine.  Add remaining ingredients except black beans, reduce heat and simmer, uncovered 45 minutes.

              Gently stir in beans and cook for another 30 minutes.  Garnish individual bowls with toppings