• krysten

Turkey Tomatillo Cilantro Chili

I love all kinds of chili, and this chili is totally at the top of my list! Back in November, my husband took me to Walt Disney World in Florida for my birthday. At the restaurant in our hotel they served a green chili, and I just had to give it a try. It was filled with lots of flavor, yet was comforting and light at the same time.

When we returned home I knew I had to recreate this recipe, and I think I have gotten pretty close to what we had in Orlando. This chili only has a handful of ingredients, and I hope you enjoy this Turkey Tomatillo Cilantro Chili as much as my family and I do! Happy cooking!



2 yellow onions, chopped

4 cloves of garlic, minced

2 pounds of ground turkey chili

1.5 pounds of tomatillos

1 cup broth

1 cup loose cilantro

juice of 1 lemon


extra virgin olive oil

*optional - add 1 can of drained white beans at the end and serve when beans are hot though it won't be Whole 30 or Paleo.


In a large soup pot, sauté onions in some olive oil until translucent, set onions aside in separate bowl.

Brown the ground turkey in the same soup pot.

While turkey is cooking, place tomatillos, cilantro, broth and juice of lemon in high powered blender until tomatillos are mostly pureed. You can leave some chunky if you like.

Once turkey is cooked, add in your cooked onions and the minced garlic and stir. Pour tomatillo mixture into the soup pot and stir.

Cook on medium - high heat for about 10 minutes. Taste and add sea salt and pepper to your liking. Enjoy.

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