TURKEY CHILI VERDE RECIPES

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WHITE CHILI WITH GROUND TURKEY - ALLRECIPES



White Chili with Ground Turkey - Allrecipes image

A great alternative to regular chili. This dish has a unique taste that even the pickiest eater will enjoy. Make sure you spice this one to taste! Garnish with cheese, salsa, sour cream and cilantro leaves, and serve with rolled tortillas on the side.

Provided by deleteduser

Categories     White Chili

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 12

1 onion, chopped
3 cloves garlic, minced
1 ½ pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
  • Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

Nutrition Facts : Calories 395.9 calories, CarbohydrateContent 26.7 g, CholesterolContent 92.3 mg, FatContent 17.3 g, FiberContent 7.2 g, ProteinContent 31.5 g, SaturatedFatContent 7.6 g, SodiumContent 1366 mg, SugarContent 2.1 g

CHILI VERDE (COLORADO GREEN CHILI) : RECIPES : COOKING ...



Chili Verde (Colorado Green Chili) : Recipes : Cooking ... image

Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.

Provided by Cooking Channel

Categories     main-dish

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

3 Anaheim chiles
1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion, cut into small dice
1/2 cup finely chopped fresh cilantro with tender stems
6 cloves garlic, minced
1 tablespoon all-purpose flour
One 16-ounce can crushed tomatillos
4 cups chicken stock
Tortilla chips and lime wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
  • Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.

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