Best 3 Turkey Chili Verde Recipes

Turkey chili verde is a flavorful and hearty dish that is perfect for a quick and easy weeknight meal. This recipe combines the classic flavors of traditional chili with the zesty and vibrant flavors of Mexican cuisine. With a combination of ground turkey, roasted tomatillos, poblano peppers, and a blend of spices, this chili verde is sure to satisfy your taste buds. It can be served with a variety of toppings, such as cheese, sour cream, avocado, and cilantro, to create a delicious and customizable meal.

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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

Ingredients

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

INSTANT POT TURKEY CHILI VERDE

Instant Pot Turkey Chili Verde image

Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!

Provided by Coco Morante

Categories Chili turkey Soup/Stew Super Bowl Instant Pot Winter Poultry Chile Pepper Hot Pepper Bean Dinner

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese, for serving

Steps:

Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
Ladle into bowls and serve hot, topped with the cheese.

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

Ingredients

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.

Tips:

Use fresh, ripe tomatillos for the best flavor.
Roast the tomatillos and poblano peppers before blending them for a smoky flavor.
Add a splash of lime juice to the chili verde for a bright, citrusy flavor.
Serve the chili verde with your favorite toppings, such as shredded cheese, sour cream, and avocado.
Chili verde can be made ahead of time and reheated later.

Conclusion:

This turkey chili verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be made with simple ingredients that you probably already have on hand. So next time you are looking for a quick and easy meal, give this turkey chili verde a try. You won't be disappointed!