Easy Cast Iron Turkey Chili Verde Recipe

When the chill of fall sets in and the rivers slow, it's time to trade your waders for a Dutch oven and bring the heat indoors. This Turkey Chili Verde isn't your average post-Thanksgiving leftover solution—it's a masterclass in layering flavors, textures, and a touch of heat that warms you from the inside out. This dish is a testament to how thoughtful preparation can transform simple ingredients into a culinary experience.

How To Make Cast Iron Turkey Chili Verde

Ingredients

½ cup canola oil
6 corn tortillas, cut into thin strips
1 large yellow onion, cut into eighths
4 poblano peppers, stemmed, seeded, and cut into large pieces
4 Anaheim or Hatch peppers, stemmed, seeded, and cut into large pieces
2 serrano peppers, stemmed and seeded
4 cloves garlic, peeled and smashed
1 teaspoon ground cumin
½ teaspoon ground coriander
8 cups chicken or turkey broth
2 lbs shredded cooked turkey (white and dark meat)
4 (14-oz) cans cannellini beans, drained and rinsed
1 tablespoon coarse kosher salt, or to taste
Freshly ground black pepper, to taste
2 tablespoons lime juice, plus more for serving
8 ounces grated pepper jack cheese, divided
¼ cup roughly chopped cilantro, plus more for garnish

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Instructions

1. Infuse the Oil and Prepare Tortilla Strips

Heat the canola oil in a 7¼-quart Dutch oven over medium heat until shimmering. Add the tortilla strips in batches, frying until golden and crispy, about 3-4 minutes per batch. Remove with tongs and drain on paper towels, sprinkling with salt while still hot. These will serve as both a flavorful base and a crunchy garnish.

2. Char the Vegetables

In the same infused oil, add the onion, poblano, Anaheim (or Hatch), and one serrano pepper. Cook over medium-high heat, stirring occasionally, until the vegetables are blistered and softened, approximately 8-10 minutes. Add the garlic, cumin, and coriander, cooking for an additional 2 minutes to release their aromas. Remove the pot from heat.

3. Blend the Flavor Base

Carefully transfer the charred vegetables to a blender or food processor. Add 1 cup of the broth, one can of beans, and a handful of the fried tortilla strips. Blend until a thick, smooth puree forms.

4. Combine and Simmer

Return the puree to the Dutch oven. Stir in the remaining broth and salt. Bring to a simmer over medium heat, then add the shredded turkey and remaining beans. Simmer for 15-20 minutes to allow the flavors to meld.

5. Finish with Freshness

Stir in the lime juice, half of the grated cheese, and chopped cilantro. Taste and adjust seasoning with additional salt and pepper if needed.

6. Serve and Garnish

Ladle the chili into bowls. Top with the remaining cheese, reserved tortilla strips, additional cilantro, and thinly sliced serrano pepper for extra heat, if desired. Serve with lime wedges on the side.

Pro Tips for the Ultimate Turkey Chili Verde

Customize the Heat: Adjust the number of serrano peppers to control the spice level to your preference.
Alternative Proteins: Substitute shredded chicken or pork for turkey to vary the flavor profile.
Make Ahead: Prepare the chili a day in advance to allow the flavors to deepen overnight.
Freeze for Later: This chili freezes well—store in airtight containers for up to 3 months.