Tuesday, September 25, 2012

Turkey Chili Verde

Thanks to our dear friends Shawna & Remy, I have recently discovered my love for salsa verde (green salsa made with tomatillos).  What on earth does my 3 month old honorary niece have to do with my salsa fix, you may ask?  Well, towards the middle-end of Shawna's pregnancy, she loved verde salsa from Trader Joes.  Every time we came down there, or they came up here, we restocked her beloved stash of green salsa.  And at some point, once I was far enough along in my pregnancy not to hurl at the thought of, well, food in general, I tried it.  YUM.  Salty, mildly spicy (oxymoron? yea, probably... guess you have to taste it to understand), tangy, delicious.  These girls have good taste! 

our first BFF bump pic

So this recipe is in honor of my favorite salsa-loving ladies.  (Shawna, just leave out the onions and you will love this!  Oh, and maybe the beans for Dan?  Can't remember how he feels about the white ones, though... maybe substitute chickpeas?)

Turkey Chili Verde 

-2 t. olive oil
-1 medium onion, chopped
-1 green pepper, chopped
-1 T. minced garlic
-1 lb. ground turkey breast
-3 T. chili powder
-1 t. ground cumin
-1 (4.5 oz) can diced green chili peppers
-1/2 c. fresh cilantro, chopped (or 2-3 T. of the cilantro paste)
-2 c. chicken stock (I actually had turkey stock on hand)
-2 cans cannellini beans, drained and rinsed
-1 (12 oz.) jar salsa verde
-1 t. sugar


1.  Heat oil in a large saucepan over medium-high heat.  Add chopped onion, bell pepper, and garlic; saute until softened, about 8 minutes.

2.  Add the turkey, chili powder, and cumin.  Cook over medium-high heat until turkey begins to brown, about 6 minutes.

3.  Add cilantro, diced green chilis, and salsa verde.

4.  Stir in chicken stock, beans, and sugar; bring to a boil.  Reduce heat and simmer, covered, until mixture is thickened, about 45 minutes.  Remove lid, simmer about 10 more minutes.  **Makes 6 servings, 6 points each!  Also great served with tortillas or over rice.

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