With the weather starting to get cooler I have been thinking about soups and stews a lot more. Even with the cooler weather, the markets still have a lot of late summers produce and I figured that it was the perfect time to enjoy some of those vegetables in a warm and hearty stew. I remembered seeing some tomatillos the week before and I was immediately thinking about a salsa verde and a green chili. A green chili, or a chili verde, is a chili that uses tomatillos and green chilis such as poblano and jalapeno chilies instead of tomatoes and red chilies. I tend to associate turkey with fall and it had been a very long time since I had used any so it was the natural meat for the chili. With the base of the chili done, I packed in more vegetables in the form of some zucchini and corn and I bulked everything up with some white beans. Despite the fact that the salsa verde was already bringing a lot of flavour to the table, I could not resist adding even more with a heaping tablespoon of cumin along with some oregano. This ended up being one really tasty chili that was also nice and tasty and it really hit the spot on a cool day!
Turkey and Zucchini Green Chili
(makes 4+ servings)Printable Recipe
Ingredients:
1 pound ground turkey
1 tablespoon oil
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
3 cups chicken stock
2 cups salsa verde
1 (19 ounce) can white beans (rinsed and drained)
1 teaspoon oregano
2 jalapeno peppers (or to taste, diced)
salt and pepper to taste
1 pound zucchini (cut into bite sized pieces)
1 cup corn
1 handful cilantro (chopped)
1 pound ground turkey
1 tablespoon oil
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
3 cups chicken stock
2 cups salsa verde
1 (19 ounce) can white beans (rinsed and drained)
1 teaspoon oregano
2 jalapeno peppers (or to taste, diced)
salt and pepper to taste
1 pound zucchini (cut into bite sized pieces)
1 cup corn
1 handful cilantro (chopped)
Directions:
1. Cook the turkey in a large pan over medium heat, breaking it apart as you go and set aside.
2. Heat the oil in a large pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Add the stock, salsa verde, beans, oregano, peppers, salt and pepper and simmer for 20 minutes.
5. Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes.
6. Remove from heat and mix in the cilantro.
1. Cook the turkey in a large pan over medium heat, breaking it apart as you go and set aside.
2. Heat the oil in a large pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Add the stock, salsa verde, beans, oregano, peppers, salt and pepper and simmer for 20 minutes.
5. Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes.
6. Remove from heat and mix in the cilantro.
Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the zucchini, corn and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the zucchini and corn and cooking for 10 more minutes on high, mixing in the cilantro and turning off the heat.
Similar Recipes:
Pork Chili Verde
Chicken White Chili
Turkey White Chili
Salsa Verde Lasagna
Mushroom and Zucchini Enchiladas
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