Green Turkey Chili
Ingredients
| 3 tbs extra virgin olive oil, divided | ||
| 1 lb ground turkey | ||
| 1 medium yellow onion, diced | ||
| 3 cloves garlic, minced | ||
| 1 fresh green poblano pepper, seeded and diced | ||
| 1 green bell pepper, diced | ||
| 1 tbs ground cumin | ||
| 2 tsp Mexican oregano | ||
| kosher salt and black pepper to taste | ||
| 1 tsp cayenne pepper | ||
| 2 whole bay leaves | ||
| 1 (4 oz) can green chilies | ||
| 1 (16 oz) jar salsa verde | ||
| 2 (16 oz) cans chicken stock | ||
| 1 cup water | ||
| 2 (15 oz) cans of kidney or pinto beans drained | ||
| 1/2 cup fresh cilantro leaves, chopped |
This is a chili that uses turkey, green chilies, salsa verde and Mexican spices.
- Heat 2 tbs olive oil in a stock pot over medium heat.
- Add the ground turkey and brown, breaking up with a wooden spoon.
- Once turkey has brown, remove from the pot and set aside.
- Add the remaining oil, onion and garlic.
- Cook stirring frequently until translucent, about 3 minutes.
- Add the poblano and bell pepper and stir until fragrant, about 2 minutes.
- Add the cumin, oregano and cayenne and stir until well combined.
- Add the turkey, bay leaves, canned green chilies, salsa verde, water and chicken stock.
- Stir to combine and bring to a simmer. Simmer for 45 minutes to 1 hour covered.
- Uncover, add the beans, stir to combine and simmer for another 15 minutes.
- Taste for seasoning and adjust if desired.
- To serve ladle into bowl and garnish with cilantro.
- May be served with rice if desired.
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