3/4 pound ground raw turkey
1/2 cup chopped onion
1 clove garlic, minced
3 cups water
1 15-ounce can great northern or white kidney beans, rinsed and drained
1 4-ounce can diced green chilies
2 teaspoons instant chicken bouillon granules
1 teaspoon ground cumin
1/4 teaspoon pepper
1/4 cup water
2 tablespoons all-purpose flour
1 cup shredded Monterey Jack cheese (4 ounces)
5 or 6 fresh tomatillos (6 to 8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
2 tablespoons finely chopped onion
2 serrano or jalapeno peppers, seeded and finely chopped
1 tablespoon snipped fresh cilantro or parsley
1 teaspoon finely shredded lime peel
1/2 teaspoon sugar
For Salsa Verde, in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.
In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde.