Turkey Chili Verde
- 2 tbsp. O Organics™ Extra Virgin Olive Oil
- 2 green peppers, diced (¼-in. dice)
- 1 onion, diced (¼-in. dice)
- 8 oz. shredded cooked turkey
- 3 cloves garlic, minced
- 2 tbsp. chopped fresh O Organics™ Oregano
- 1 tsp. kosher salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- ½ tsp. freshly ground black pepper
- 3 14-oz. cans O Organics™ Pinto Beans
- 1 7-oz. can Safeway Mild Diced Green Chiles
- About 1½ cups Lucerne® Shredded Monterey Jack Cheese
- About ½ cup Safeway SELECT® Medium Salsa Verde
1.
In a 5- to 6-qt. stockpot over medium-high heat, warm olive oil. Add peppers and onions and cook, stirring occasionally, until tender and starting to brown, about 8 minutes.2.
Add turkey, garlic, oregano, salt, coriander, cumin, and pepper, and cook for 2 minutes.3.
Drain one can of beans; add beans plus beans and liquid from remaining two cans. Add chiles. Bring to a boil over high heat, reduce to a simmer, and cook 5 minutes, until ingredients are heated through.4.
Serve chili topped with cheese and salsa to taste.PER SERVING 335 CAL., 29% (96 CAL.) FROM FAT; 24 G PROTEIN; 11 G FAT (3 G SAT.); 37 G CARBO (13 G FIBER); 628 MG SODIUM; 44 MG CHOL.
35 minutes
Makes: 6 to 8 servings
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