Name: Denver Turkey Chili Verde recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 345.3 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

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.

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