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Smoked turkey chili verde

Smoked turkey chili verde


3/4 pound lean ground turkey breast
1 large onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 (12-ounce) jar low-sodium tomatillo salsa (such as Garlic Survival Co.)
3/4 cup     water
2 chipotle peppers in adobo sauce, chopped
1 teaspoon ground cumin
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 cup  chopped fresh cilantro
6 tablespoons  shredded reduced-fat Cheddar cheese
6 tablespoons  thinly sliced scallions


Spray a large nonstick saucepan with cooking spray and set over medium-high heat. Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.

Add salsa, water, chipotle peppers, and cumin; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes. Stir in beans; return to a boil. Reduce heat and simmer until heated through, about 5 minutes. Remove from the heat; stir in cilantro.

Ladle the chili in serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.




Prep Time


Cook Time

Nutrition facts

Serving Size 1 cup
Calories 190
Fat 2.5 g
Sat Fat 1 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrate 21 g
Fiber 6 g
Protein 20 g

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