Turkey Chili Verde
Link copied!
Denver’s famous green chili gets a makeover in this delicious Turkey Chili Verde recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.
Total Time
1 Hour
Serving Size
8 Servings
1 1/2
pounds tomatillos, husks removed and halved
2
poblano peppers, seeded and halved
2
jalapeño peppers, seeded, if desired
1
teaspoon kosher salt
2
tablespoons olive oil
1
large yellow onion, chopped
4
garlic cloves, chopped
1
(16-ounce) package JENNIE-O® Ground Turkey
2
teaspoons ground cumin
1
teaspoon ground coriander
4
cups low-sodium chicken broth
1
cup chopped fresh cilantro leaves
1
Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan.
2
Broil 3 inches from heat source 3 to 5 minutes or until skins are charred.
3
Place peppers in plastic zip-top bag and seal.
4
Let stand 10 minutes.
5
Remove and discard skins.
6
Place tomatillos and peppers in food processor and process until smooth.
7
Stir in salt.
8
In large Dutch oven, heat oil over medium-high heat.
9
Add turkey.
10
Cook turkey for 14 to 16 minutes, stir to crumble. Always cook to well done, 165°F. as measured by a meat thermometer.
11
Add onion and garlic and cook 5 minutes or until tender.
12
Add cumin and coriander. Stir in tomatillo mixture and broth.
13
Bring mixture to a boil.
14
Reduce heat to medium-low and simmer 20 minutes.
15
Stir in cilantro leaves.
Calories
210
Protein
14g
Carbohydrates
11g
Fiber
3g
Sugars
4g
Fat
14g
Cholesterol
50mg
Sodium
330mg
Saturated Fat
3g
