Ingredients

The following ingredients have 8 Servings
  • 1 onion (medium, chopped)
  • 1 green bell pepper (seeded and chopped)
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 pound cooked and cubed turkey or chicken; you can use a rotisserie chicken if you don't have turkey leftovers. (about 2 cups)
  • 16 ounces salsa verde
  • 10 ounces diced tomatoes and green chilies with juice (Rotel)
  • 2 cups chicken stock
  • 30 ounces fire-roasted diced tomatoes with juice (2-15 oz cans)
  • 15 ounces black beans (rinsed and drained)
  • sour cream, chopped avocado, grated cheddar cheese, tortilla chips or Cheeze-its

Instruction

  • In a large pan or dutch oven over medium heat, add the olive oil, chopped onion, and chopped bell pepper. Saute, frequently stirring for about 5 minutes or until the onion and bell pepper have softened.
  • Add the turkey, ground cumin, and chili powder. Mix well.
  • Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans and mix well. Once this mixture starts to simmer, turn the heat down to low and cook for about 10 minutes.
  • Serve hot and garnish with your choice of sour cream, grated cheese, chopped avocado, and tortilla chips. Optional, squeeze a little fresh lime juice on the chili right before you serve it. Enjoy!