Turkish Green Chili
Ingredients:
2 tablespoons olive oil
1 pound ground turkey
salt and ground black pepper
2 sticks of celery, diced
1 yellow onion, diced
1 yellow sweet pepper
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 can white beans (e.g. cannellini beans)
2 cups white corn
1 teaspoon dried oregano
1 cup chicken broth
2 cups green salsa (salsa verde)
1/4 cup canned roasted green chilies
1 jalapeno, sliced ​​*optional
directions
- Heat 1 tablespoon oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat.
- Add the ground turkey, season with salt and black pepper and cook until golden and cooked through. Remove the turkey from the pot and set aside.
- Add the remaining tablespoon of oil to the pan and add the celery, onions, and peppers. Season with salt and black pepper, turn the heat down to medium and cook until golden and tender, about 5 minutes, stirring occasionally.
- Stir in the garlic, cumin, and chilli powder and cook for another minute.
- Return the turkey to the pot along with the beans, chiles, cornmeal, and oregano. Add chicken broth and stir in the green salsa.
- Turn the heat to medium and bring to a simmer.
- Boil 5 minutes. If the chili looks a bit thick, add another 1/2 cup of chicken broth.
- Serve immediately; Topped with grated cheese, some sour cream, avocado slices, spring onions, tortilla chips and/or lime wedges.
- Can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.