White Bean Turkey Chili

1. Preheat oven to 425 degrees. Place tomatillos, onion, peppers, jalapeno and garlic in a large roasting pan. Sprinkle with olive oil and roast for 30 minutes, or until vegetables have softened. Let vegetables cool. (Note: if the skin on the pasilla peppers isn’t blistered, place under broiler for 5-10 more minutes to make it easier to peel the skin off.)
2. Peel the skin of the pasilla peppers and then place all vegetables in a food processor. Pulse until just chopped up.
3. Heat olive oil in a large pot and add spices. Heat until fragrant. Add turkey and cook until just browned. Deglaze with the pale ale. Add chicken stock and vegetables from the food processor. Cook for 45 minutes to 1 hour or until thickened. And beans and continue to cook for 1/2 hour longer.
4. Add in frozen corn and stir to combine. Take off heat and let cool. Serve with cilantro and sour cream.