Turkey chili verde
1
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Canola oil
2 tsp
Onion
1 medium, finely chopped
Green bell pepper
1 medium, seeded and chopped
Garlic
1 clove(s), minced
Uncooked extra lean ground turkey breast
1 pound(s)
Chili powder
3 Tbsp
Ground cumin
1 tsp
Tomatillo
½ pound(s), husks removed and halved
Canned diced green chiles
4½ oz, drained
Cilantro
½ cup(s), leaves
Reduced sodium chicken broth
2 cup(s)
Canned cannellini beans
30 oz, rinsed and drained
Sugar
1 tsp
Instructions
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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