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Turkey and Zucchini Green Chili

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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

Cook Time:50 minutes Total Time:50 minutes Servings: 4
ingredients
  • 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)
directions
  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.
Similar Recipes:
Pork Chili Verde
Chicken White Chili
Turkey White Chili
Salsa Verde Lasagna
Mushroom and Zucchini Enchiladas
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Reader Interactions

Comments

  7. Lauren says

    September 24, 2010 at 11:50 am

    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.

    Reply

  13. Virginia Clay says

    September 30, 2010 at 3:10 am

    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?

    Reply

  17. Anonymous says

    January 28, 2012 at 6:05 pm

    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!

    Reply

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