
Turkey Chili Verde
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.



Ingredients
- 1½ pounds tomatillos, husks removed and halved
- 2 poblano peppers, seeded and halved
- 2 jalapeño peppers, seeded, if desired
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, 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
Directions
- Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 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.
- In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°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.
RECIPE NUTRITION INFORMATION
Per Serving
Calories210
Protein14g
Carbohydrates11g
Fiber3g
Sugars4g
Fat14g
Cholesterol50mg
Sodium330mg
Saturated Fat3g