Crisp-Tender Ground Turkey &Amp; Onion Plate Worth Saving

This Southwest-inspired chili verde is a vibrant twist on a classic comfort dish. Ground turkey is seasoned with a bold spice blend and simmered with tender cannellini beans in a tangy green salsa base. The result is a hearty, satisfying meal that comes together in just one pot.

Topped with a cool dollop of sour cream and a drizzle of extra green salsa, each spoonful offers a perfect balance of smoky, tangy and creamy flavors. It’s an easy weeknight dinner that feels like a fiesta.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Dice the onion and mince the garlic. Finely chop the jalapeño (remove seeds for less heat). Drain and rinse the cannellini beans.
2. In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the ground turkey and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper.
3. Add the diced onion, garlic and jalapeño to the pot. Cook until softened, about 2-3 minutes. Stir in the Southwest spice blend and flour, cooking for 1 minute.
4. Add the green salsa, chicken stock concentrates and 1 cup of water. Stir to combine, scraping up any browned bits from the bottom. Bring to a simmer.
5. Add the drained cannellini beans. Reduce heat to medium-low and let the chili simmer until thickened, about 10-12 minutes. Taste and adjust seasoning with salt and pepper.
6. Serve the chili in bowls. Top each serving with a dollop of sour cream and an extra drizzle of green salsa if desired.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or lean ground beef work well as substitutes. Adjust cooking time as needed.

What can I use instead of green salsa?

You can substitute with a can of tomatillo salsa or a blend of diced tomatillos and green chiles.

Is this chili gluten-free?

The recipe uses flour as a thickener, which contains gluten. For a gluten-free version, use cornstarch or a gluten-free flour blend.