White Chili With Salsa Verde

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3/4 pound ground raw turkey

1/2 cup chopped onion

1 clove garlic, minced

3 cups water

1 15-ounce can great northern or white kidney beans, rinsed and drained

1 4-ounce can diced green chilies

2 teaspoons instant chicken bouillon granules

1 teaspoon ground cumin

1/4 teaspoon pepper

1/4 cup water

2 tablespoons all-purpose flour

1 cup shredded Monterey Jack cheese (4 ounces)

5 or 6 fresh tomatillos (6 to 8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped

2 tablespoons finely chopped onion

2 serrano or jalapeno peppers, seeded and finely chopped

1 tablespoon snipped fresh cilantro or parsley

1 teaspoon finely shredded lime peel

1/2 teaspoon sugar



For Salsa Verde, in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.


In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.


Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.


In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde.

View instructions at

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