Turkey Green Chile Chili

3 tbsp Extra Virgin Olive Oil
16 oz Turkey, Ground turkey, 93% lean
1 med yellow onion, diced
2 clove Garlic, minced
1 fresh Poblano Pepper
1 Green Bell Pepper, diced
1 TBSP Cumin (ground)
2 tsp Dried Mexican Oregano (by SMARTIEBEE)
1/4 tsp cayenne pepper
2 Bay leaves
1 4 oz green chiles
1 16 oz jar salsa verder
32 oz chicken stock
1 cup (8 fl oz) Water, tap
1 tsp Kosher Salt (by SRATERMAN)
2 15 oz cans cannelini/white kidney beans
1 tbsp Cilantro, chopped

1 cup serving Calories 180, fat 7 g, Cholesterol 30 mg, Sodium 780 mg; Carbohydrates 17 g: Fiber 4 g; Sugars 3 g; Protein 12 g
You can switch the white beans with pinto, or one can white beans and one can pinto.

Heat 2 TB of olive oil in a stock pot over medium heat. Add the ground turkey and brown, turning and breaking up frequently to make at fine as possible. Once the turkey is no longer pink, transfer to a bowl and set aside. Add the remaining olive oil, diced onion and garlic. Cook, stirring frequently until translucent, about 3 min. Add the poblano and bell pepper and stir until fragrant, about 2 min. Add the cumin, oregano, and cayenne and stir until combined. Add the turkey, bay leaves, canned green chilies, salsa, chicken stock, water and salt. Stir to combine and then bring to a simmer. Once simmering, cover and turn the heat down to low. simmer for 30 min. Then uncover, add the beans, stir to combine and simmer for about 10 min. Ladle into bowls and garnish with cilantro. Serve with corn tortillas or white or wheat flour tortillas.


Serving Size: Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user CFMONT29.