Turkey chili verde

SmartPoints® value per serving
Total Time
1 hr 9 min
10 min
59 min
This authentic green chili uses tomatillos instead of tomatoes. Tomatillos look like small green tomatoes, and are available in Latin-American markets and in the produce section of some well-stocked supermarkets. You’ll recognize them by their thin, papery covering, which should be removed before using. If you can’t find fresh tomatillos, substitute drained, canned tomatillos in their place. Short-cut this recipe by swapping in chunks of leftover cooked turkey or chicken in place of the ground turkey.


canola oil

2 tsp

uncooked onion(s)

1 medium, finely chopped

green pepper(s)

1 medium, seeded and chopped

garlic clove(s)

1 medium clove(s), minced

uncooked extra lean ground turkey breast

1 pound(s)

chili powder

3 Tbsp

ground cumin

1 tsp


½ pound(s), husks removed and halved

canned green chili peppers

4½ oz, diced


½ cup(s), leaves

reduced-sodium chicken broth

2 cup(s)

canned cannellini beans

30 oz, rinsed and drained


1 tsp


  1. Heat the oil in a large nonstick saucepan, then add the onion, bell pepper, and garlic. Sauté until softened, about 8 minutes. Add the turkey, chili powder, and cumin. Cook, over medium-high heat, breaking up the turkey with a fork, until the liquid evaporates and the turkey begins to brown, about 6 minutes.
  2. Meanwhile, purée the tomatillos, chiles, and cilantro in a food processor; add to the turkey mixture. Stir in the broth, beans, and sugar; bring to a boil. Reduce the heat and simmer, covered, until the mixture is thickened and flavors are blended, about 45 minutes.

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