Turkey Chili Verde

1. Purée the tomatillos, green bell pepper, poblano pepper, and cilantro in a blender; set aside.
2. In a large pot, saute onion and garlic in the olive oil until tender.
3. Add turkey, cumin, and a little salt and pepper. Brown the turkey, distributing the cumin while you work.
4. Add the puree and the chicken broth. Bring to a boil, then reduce heat to low and simmer, uncovered, at least half an hour. Let it continue to simmer as long as you like to achieve the desired thickness. If the chili becomes too thick, add some water to thin it down.
5. When desired thickness is reached, taste for salt and pepper and season if necessary.
6. Serve with lime wedges and yogurt.