EATING
Smoked turkey chili verde
Smoked turkey chili verde
Ingredients
| 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 |
Directions
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.
6
Servings
15 MINUTES
Prep Time
55 MINUTES
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 |
