Denver Turkey Chili Verde Recipe

Name: Denver Turkey Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 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(R) Ground Turkey; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 4 cups low-sodium chicken broth; 1 cup chopped fresh cilantro leaves

Servings: persons

1 1/2 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(R) Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves

1
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
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
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
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.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds fresh tomatillos, husks removed, halved, 2 poblano peppers, seeded and halved, 2 jalapeno peppers, seeded, if desired, 1 teaspoon kosher salt, and more.

Yes, Denver Turkey Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Denver Turkey Chili Verde

How did you like this recipe?

Frequently Asked Questions