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Turkey Chili with Salsa Verde

This makes a fairly mild chili - if you like it spicier you could add additional jalapenos or do what I do - put out a bottle of green Tabasco sauce and let everyone season the chili as they wish!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: southwestern
Servings: 6 servings
Calories: 224kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 224kcal | Carbohydrates: 8g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 194mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 11.8mg | Calcium: 145mg | Iron: 1.7mg