Turkey chili verde

Total Time
1 hr 9 min
10 min
59 min
Tomatillos look like small green tomatoes. You’ll recognize them by their thin, papery covering, which should be removed before using.

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), lean

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.
Tomatillos are available in Latin-American markets and in the produce section of well-stocked supermarkets. If you can’t find fresh tomatillos, substitute drained, canned tomatillos.If you have any leftover turkey or chicken, cut it into small chunks and use it here in place of the ground turkey.

A happier, healthier you starts here