Denver Turkey Chili Verde Food

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DENVER TURKEY CHILI VERDE



Denver Turkey Chili Verde image

Denver's famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.

Provided by JennieO

Categories     Trusted Brands: Recipes and Tips     JENNIE-O®

Time 50m

Yield 8

Number Of Ingredients 12

1 ½ pounds fresh tomatillos, husks removed, halved
2 poblano peppers, seeded and halved
2 jalapeno peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, chopped
1 (16 ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves

Steps:

  • Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
  • Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
  • Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
  • Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 9.5 g, Cholesterol 42.6 mg, Fat 8.8 g, Fiber 3.1 g, Protein 15 g, SaturatedFat 2.1 g, Sodium 345.3 mg, Sugar 5.1 g

TURKEY CHILI VERDE



Turkey Chili Verde image

Categories     Soup/Stew     Pepper     turkey     Super Bowl     Quick & Easy     Low Cal     Hot Pepper     Spring     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 9

1 tablespoon vegetable oil
8 ounces turkey breast strips, cut into 1/2-inch-long pieces
1 tablespoon cornmeal
3/4 teaspoon ground cumin
1 cup chopped green onions
1 cup (or more) canned low-salt chicken broth
1/4 cup canned diced green chilis
1/4 cup chopped fresh cilantro
Cooked white rice

Steps:

  • Heat oil in heavy medium saucepan over high heat. Add turkey; sauté until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilis and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Mix in cilantro. Serve chili over rice.

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