Name: Denver Turkey Chili Verde
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Fresh tomatillos, husks removed, halved - 1 ½ pounds; Poblano peppers, seeded and halved - 2; Jalapeno peppers, seeded, if desired - 2; Kosher salt - 1 teaspoon; Olive oil - 2 tablespoons; Yellow onion, chopped - 1 large; Garlic, chopped - 4 cloves; JENNIE-O® Ground Turkey - 1 (16 ounce) package; Ground cumin - 2 teaspoons; Ground coriander - 1 teaspoon; Low-sodium chicken broth - 4 cups; Chopped fresh cilantro leaves - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Denver Turkey Chili Verde

1. Fresh tomatillos, husks removed, halved - 1 ½ pounds

2. Poblano peppers, seeded and halved - 2

3. Jalapeno peppers, seeded, if desired - 2

4. Kosher salt - 1 teaspoon

5. Olive oil - 2 tablespoons

6. Yellow onion, chopped - 1 large

7. Garlic, chopped - 4 cloves

8. JENNIE-O® Ground Turkey - 1 (16 ounce) package

9. Ground cumin - 2 teaspoons

10. Ground coriander - 1 teaspoon

11. Low-sodium chicken broth - 4 cups

12. Chopped fresh cilantro leaves - 1 cup

How to cook deliciously - Denver Turkey Chili Verde

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.