I love chili, especially on cold days. I also like that if you make a big pot of it, you can have many, many delicious meals with little or no effort. This is a lighter version of my typical beef chili; its made with turkey and salsa verde and I love it.
Turkey with all of the spices. I love spices.
Adding in the beans and salsa verde which lightens the whole dish.
I love bay leaves. They add so much depth of flavor. Let this simmer, uncovered so the liquid reduces slightly.
Beautiful and delicious. Enjoy!
much love!
jess
PRINTRECIPE
Turkey & White Bean Chili
3 lbs of ground turkey
1 tablespoon oil, canola
2 red onions, diced
6 garlic cloves, roughly chopped
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon smoked paprika
2 7oz cans of salsa verde
1 can diced green chilis
3 cans white beans (cannellini)
1 28oz can diced tomatoes, some drained juice
3-5 cups of chicken or veggie stock
3 large bay leaves
¼ cup fresh cilantro
salt and pepper
Toppings
¼ cup fresh cilantro
sliced black olives
cotija, crumbled
sour cream
Heat a large skillet over medium high heat, add oil. Once hot (but not smoking), add the turkey and brown. Add in the onions, garlic and all the spices. Cook for 5 minutes. Add in salsa verde, green chilis, white beans, tomatoes, stock and bay leaves. Cook for 20 minutes until boiling; reduce heat until a simmer, stir in cilantro.
To serve, spoon into bowls, top with sour cream, cotija, olives and fresh cilantro.
ENDPRINTRECIPE
00
Leave a Reply