Turkey and Zucchini Green Chili

Turkey and Zucchini Green Chili

With the weather starting to get cooler I have been thinking about soups and stews a lot more. Even with the cooler weather, the markets still have a lot of late summers produce and I figured that it was the perfect time to enjoy some of those vegetables in a warm and hearty stew. I remembered seeing some tomatillos the week before and I was immediately thinking about a salsa verde and a green chili. A green chili, or a chili verde, is a chili that uses tomatillos and green chilis such as poblano and jalapeno chilies instead of tomatoes and red chilies. I tend to associate turkey with fall and it had been a very long time since I had used any so it was the natural meat for the chili. With the base of the chili done, I packed in more vegetables in the form of some zucchini and corn and I bulked everything up with some white beans. Despite the fact that the salsa verde was already bringing a lot of flavour to the table, I could not resist adding even more with a heaping tablespoon of cumin along with some oregano. This ended up being one really tasty chili that was also nice and tasty and it really hit the spot on a cool day!

Turkey and Zucchini Green Chili

Turkey and Zucchini Green Chili

Servings: 4
  • 1 pound ground turkey
  • 1 tablespoon oil
  • 1 onion (diced)
  • 4 cloves garlic (chopped)
  • 1 tablespoon cumin (toasted and ground)
  • 3 cups chicken stock
  • 2 cups salsa verde
  • 1 (19 ounce) can white beans (rinsed and drained)
  • 1 teaspoon oregano
  • 2 jalapeno peppers (or to taste, diced)
  • salt and pepper to taste
  • 1 pound zucchini (cut into bite sized pieces)
  • 1 cup corn
  • 1 handful cilantro (chopped)
  1. Cook the turkey in a large pan over medium heat, breaking it apart as you go and set aside.
  2. Heat the oil in a large pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and cumin and saute until fragrant, about a minute.
  4. Add the stock, salsa verde, beans, oregano, peppers, salt and pepper and simmer for 20 minutes.
  5. Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes.
  6. Remove from heat and mix in the cilantro.

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the zucchini, corn and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the zucchini and corn and cooking for 10 more minutes on high, mixing in the cilantro and turning off the heat.


Dawn said...

What an interesting mix of flavors in a chili. I bet it is delicious.

Les rêves d'une boulangère (Brittany) said...

That looks absolutely fantastic! I love all the ingredients...and topped with generous cubes of avocado it simply looks divine.

Belinda @zomppa said...

Great chili - never tried with zucchini before.

Rosa's Yummy Yums said...

That green chili is beautiful!



Joanne said...

I feel like everyone's been talking about transition meals lately, and this is one if ever I saw it. The best of both seasons.

♥peachkins♥ said...

this would be a nice dip for tortillas...

Lauren said...

I love chili this time of year, and am always looking for innovative recipes... like this one! I like how this chili incorporates end-of-summer produce to bridge the gap between seasons.

Curra said...

Una combinación de sabores excelente.
Buen fin de semana

Lauren said...

That looks really good...and I agree, interesting combination of ingredients. I may really have to try this...

We Are Not Martha said...

Nice! I love chili, but never thought to add zucchini. It makes it so much prettier :)


The Southern Cookbook said...

Your soup looks amazing. Is that avacodo on top? Looks very good!

Mary said...

Oh my! This sounds (and looks!) so tasty! Bookmarked!

Delightful Bitefuls

Virginia Clay said...

Your Turkey and Zucchini Green Chili looks really good, I may have to give it a try. It’s funny; I just posted a recipe tonight for Game Day Chili on my blog Clays Kitchen. It is a much more traditional chili with red beans and beef, but I was just saying how everyone likes chili different. Then I came to your blog to see what was new and saw your chili recipe. I’m always looking to try something new. By the way great pictures too, do you do your own photography?

Chef Fresco said...

Looks like a great fall recipe! Hope you have a great vacation!

Jasmine Elizabeth Thompson said...

Thank you for this great recipe! I made it last night, and my family loved it.

Anonymous said...

I've made this twice, and it's excellent! Thanks Kevin!

Anonymous said...

Me and my ex made this chili many times, it is now a stand by favourite in both of our kitchens. I really like that it tastes even better and spicier as leftovers, which means I can make it big batches and eat it throghout the week or freeze some. Fantastic recipe! Thanks Kevin!

Anonymous said...

I made this including the salsa verde with tomatillas from my garden and we just loved it! Thanks

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