Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds ground turkey (dark or white meat or a combination)
- 1 large yellow onion, chopped (2 cups)
- 3-4 large garlic cloves, finely chopped (2 tablespoons)
- 1 yellow, red, or green bell pepper, seeded and coarsely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1 bay leaf
- 24 ounces of store-bought salsa verde
- 1 4-ounce can diced green chiles (mild or hot)
- 2 cups low-sodium chicken broth
- 2 15-ounce cans of white beans (Great Northern or cannellini), drained
- Chopped cilantro, for garnish
- Chopped red onions or sliced scallions, for garnish
- Grated cheese (cheddar or Monterey Jack), for garnish
- Sour cream or plain yogurt, for garnish
- Sliced avocado, for garnish
- Lime wedges, for garnish
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Instructions
- Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat. Add turkey, season with salt, and cook, stirring and breaking up lumps, until turkey is no longer pink, about 5 minutes. Transfer turkey to a bowl.
- In the same pot, heat remaining oil over medium heat. Sauté onion, garlic, bell pepper, and jalapeño until tender and starting to brown, about 4-5 minutes.
- Add spices (coriander, cumin, oregano, salt) and cook, stirring, for 30 seconds to bloom the spices.
- Return turkey to the pot and add bay leaf, salsa verde, canned chiles, and chicken broth. Reduce heat and simmer gently, uncovered, for 45 minutes.
- Stir in the beans and simmer for an additional 20 minutes. Adjust salt to taste and remove the bay leaf before serving.
- Serve in bowls topped with cilantro, onions, cheese, avocado, and/or sour cream, or let guests top their own bowls.
Notes
- This chili can be made in advance and is great for leftovers or freezing. Adjust spice levels with jalapeño removal or substitutions.