After a week of temps in the 80’s, spring decided to return with temps in the 40s and with the chill in the air something that warms the belly was called for. So we decided that the Sunday which according to our new menu plan was special meal day and what better than a steaming hot bowl of chili.
- 2 Tbsp. olive oil, divided
- 2 pounds ground turkey breast
- 1 green bell pepper, cored, seeded and chopped
- 1 medium yellow onion, chopped
- 1 tsp. ground coriander
- 2 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1 bay leaf
- 2 (16 oz) jars of Salsa Verde medium heat
- 1 (4 oz) can diced green chiles, drained
- 1 small jalapeño, seeded and finely sliced
- 2 cups low-sodium chicken broth
- 2 (15.5 oz) cooked Great Northern small white beans, drained
- Chopped cilantro, for garnish
- 7 tsp. grated Monterey Jack cheese, for garnish (optional)
- 7 tsp. sour cream, for garnish (optional)
Heat ½ of the oil in a large pot over medium high heat.
Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat.
Add remaining oil, bell pepper and onion and cook until softened and not brown.
Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine.
Add bay leaf, salsa verde, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes.
Gently stir in beans and cook for 35 minutes more.
Ladle chili into bowls and garnish with cilantro, cheese and sour cream, if you like.