Green Turkey Chili

Green Turkey Chili Green Turkey ChiliEven in summer, the Crockpot works overtime here.  In fact, we get all the little appliances together and set the rice cooker to finish simultaneously.  Yesterday, Larry and I hit a 5 PM movie and when we walked in the door, dinner practically served itself.  We ate this Green Turkey Chili with a scoop of brown rice.

I found this recipe in the January 2009 issue of Woman’s Day magazine, and it was better than the Turkey Chili I’ve always made.  Most importantly,  it has fewer steps.  In a pinch, substitute two or three sausages for the thighs and no worries.

When ready to photograph this recipe, I asked neighbor Marty for a loaner bowl.   I wish decorator “taste” could rub off on me, her home style is what I love, as Marty is an accomplished decorator.  But shhh… my eye spied lots o’ dishes that would make pretty pictures.   Marty also ponders the use of this teensy Sterling Silver Serving Utensil.

Green Turkey Chili

  • 1 medium onion, chopped
  • 2 turkey thighs (1 lb. each), skin removed
  • 1 can (15.5 oz.) white cannellini beans, rinsed
  • 1 can (11 oz.) corn, drained
  • 1 1/2 cups medium heat green salsa
  • 1 can (4.5 oz.) chopped green chiles, medium heat
  • 2 tsp. minced garlic
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/3 cup chopped cilantro
  • Cooked brown rice, if desired

Place chopped onion on the bottom of a 3 1/2 qt. or larger Crockpot.  Put turkey thighs on top of the onion, then add beans and corn.  In a small bowl, mix together the salsa, chiles, garlic and cumin.  Pour over top.  Cover and cook on low for 8 to 10 hours.   Remove turkey to a cutting board and using two forks, pull the meat into bite-sized pieces.  Return meat to pot, discard bones.  Serve topped with cilantro.  Makes 4 servings.

120x20 su gray Green Turkey Chili

pixel Green Turkey Chili

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35 Chili Recipes For Fall | Aggie's Kitchen
September 16, 2012 at 4:17 am

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