Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil, divided
  • 2 pounds ground turkey, (dark or white meat or a combination)
  • 1 large yellow onion, chopped (2 cups)
  • 3-4 large garlic cloves, finely chopped (2 tablespoons)
  • 1 yellow, red or green bell pepper, seeded and coarsely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 bay leaf
  • 24 ounces of store-bought salsa verde (see notes)
  • 1 4-ounce can diced green chiles (mild or hot, depending on your taste)
  • 2 cups low-sodium chicken broth
  • 2 15-ounce cans of white beans (Great Northern or cannellini), drained
  • Chopped cilantro
  • Chopped red onions or sliced scallions
  • Grated cheese (cheddar or Monterey Jack)
  • Sour cream or plain yogurt
  • Sliced avocado
  • Lime wedges

Instruction

  • Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat. Add turkey, season with a pinch or two of salt, and cook, using a heavy wooden spoon to stir and break up any lumps, until turkey loses its pink color, about 5 minutes. Transfer turkey and any juices to a bowl and return pot to heat.
  • Heat remaining 1 tablespoon oil over medium heat and sauté onion, garlic, bell pepper and jalapeño, stirring often, until tender and starting to brown, 4-5 minutes. Add spices - coriander, cumin, oregano and salt - and cook, stirring, for 30 seconds.
  • Return turkey to pot and add the bay leaf, salsa verde, canned chiles and broth, reduce heat to a low simmer and cook gently, uncovered, for 45 minutes. Stir in beans and simmer gently for 20 minutes more.
  • Serve chili in bowls and top with cilantro, onions, cheese, avocado and/or sour cream. Or serve toppings on the side.