Turkey Chili Verde

2  teaspoons		canola oil
1/2  cup		medium uncooked onion(s), finely chopped
1/2  cup		medium green pepper(s), seeded and chopped
1		clove(s) (medium) garlic clove(s), minced
1  lb.		uncooked ground turkey breast, lean
3  tablespoons		chili powder
1  teaspoon		ground cumin
1/2  lb.		chopped tomatillos, husks removed and halved
4-1/2  ounces		canned green chili peppers, diced
1/2  cup		cilantro, leaves
2  cups		reduced-sodium chicken broth
30  ounces		canned cannellini beans, rinsed and drained
1  teaspoon		sugar

Tip: Click on the ingredient links to learn the nutritional information for all the Turkey Chili Verde ingredients. The serving size for any ingredient in Turkey Chili Verde may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the oil in a large nonstick saucepan, then add the onion, bell pepper, and garlic. Sauté until softened, about 8 minutes. Add the turkey, chili powder, and cumin. Cook, over medium-high heat, breaking up the turkey with a fork, until the liquid evaporates and the turkey begins to brown, about 6 minutes.

Meanwhile, purée the tomatillos, chiles, and cilantro in a food processor; add to the turkey mixture. Stir in the broth, beans, and sugar; bring to a boil. Reduce the heat and simmer, covered, until the mixture is thickened and flavors are blended, about 45 minutes.