Smoked Turkey Chili Verde

By RachelChavez

Smoked Turkey Chili Verde from Novo Nordisk Diabetes Academy

Smoked Turkey Chili Verde
  • 3/4 pound lean ground turkey breast 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 3 garlic cloves, minced

  • 1 (12-ounce) jar low-sodium tomatillo salsa (such as Garlic Survival Co.)

  • 3/4 cup water

  • 2 chipotle peppers in adobo sauce, chopped

  • 1 teaspoon ground cumin

  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained

  • 1/2 cup chopped fresh cilantro

  • 6 tablespoons shredded reduced-fat Cheddar cheese

  • 6 tablespoons thinly sliced scallions

  1. Spray a large nonstick saucepan with cooking spray and set over medium-high heat. Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.

  2. Add salsa, water, chipotle peppers, and cumin; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes. Stir in beans; return to a boil. Reduce heat and simmer until heated through, about 5 minutes. Remove from the heat; stir in cilantro.

  3. Ladle the chili in serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.

Nutritional Facts

Per serving (1 cup)
Calories 190
Total Fat 2.5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrates 21 g
Dietary Fiber 6 g
Protein 20 g

main dish soup dinner

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