Turkey With Chili Salsa Verde
Perfect for Thanksgiving leftovers, this flavorful, southwestern influenced Turkey Chili with Salsa Verde uses one of my favorite pantry staples for quick meals. With a few fresh ingredients, you can have dinner on the table in under 30 minutes!
We made it! We gobbled, we wobbled and we enjoyed a day that is truly near and dear to my heart.. a day to give thanks for all our blessings and to celebrate with food.
It really doesn’t get better than that, does it?
But it’s back to “business as usual” today with a fridge full of leftovers to fuel that “black friday” buying bonanza – if you are into that kind of thing.. which I’m not, but I’ve still got the fridge of leftovers to deal with, so let’s go with that, ok?
That fridge full of leftovers, BTW is a goldmine for good eats over the next few days – and I am not just talking about “re heating and re eating” the same meal! I’m talking about taking those dishes and “re inventing them” and topping my list of what to do with them is this Turkey Chili with Salsa Verde. In our house, Thanksgiving dishes aren’t of the spicy variety and after the food coma that typically follows Thanksgiving dinner, I am ready for something a little spicy… and easy. I’ve just spent two days in the kitchen and am ready for a bit of a break – and some serious football time – which means chili.
Specifically, Turkey Chili with Salsa Verde which takes full advantage of one of my favorite “go to” pantry items: Salsa Verde.
Why Salsa Verde needs to be in your pantry:
- A little spicy and citrusy, it’s fresh flavor goes great with just about everything.
- Shelf stable, you can use it with tortilla chips for dipping or as a base for soups, chilis or pour it over chicken breasts and bake.
- Or you could, in a pinch, use it to make green chile enchiladas!
This Turkey Chili with Salsa Verde can be pulled together over a few commercial breaks .. add in a little cornbread and a salad and you’ve got a perfect post Thanksgiving feast… and it really doesn’t get better than that, does it?
Tips for Making Turkey Chili with Salsa Verde
- There are a variety of brands of Chile Verde – try a couple out to find your favorite!
- The recipe uses both green chiles and jalapenos – feel free to alter the amounts of either to your taste.
- Fresh lime is essential! Jarred salsa verde isn’t quite as vibrant as freshly made. Adding a little lime juice really boosts the flavor.
Turkey Chili with Salsa Verde
- 2 Tbsp. corn oil
- 1 onion cut into 1/2 inch dice
- 4 garlic cloves minced
- 1 small jalapeno seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 5 cups low sodium chicken or turkey stock
- one 4 oz. can diced green chiles
- one 15 oz. jar salsa verde
- 3 cups shredded roasted turkey meat white or dark or both!
- 1 - 15 oz. can cannellini beans drained and rinsed
- 2 limes cut into quarters
- 3/4 cup roughly chopped fresh cilantro
- 1 large ripe avocado, peeled and diced
- 3/4 cup grated pepper jack or monterey jack cheese
- In 4 quart stockpot heat the corn oil over medium high heat.
- Add the onion, garlic and jalapeno and cook 5 minutes or until the onion is translucent.
- Add the cumin and oregano and cook for another minute.
- Add the stock, the diced green chiles and the salsa verde.
- Increase the heat and bring to a boil and then reduce heat to a simmer.
- Add the turkey and cannellini beans.
- Stir to combine.
- Taste and add more salt and pepper if desired.
- Ladle into bowls and garnish with limes (for squeezing onto chili), cilantro, avocado and grated pepper jack.