I tried yet another recipe out of my new cook book and it was fabulous! Not to mention it’s perfect for my new, low carb diet. Seriously, this was delicious! I made it on Sunday and I’m making another batch tonight! I made a few small modifications to the recipie in red…
  • 3/4 pound ground raw turkey (I used 1lb)
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 cups water (I used chicken broth instead of water)
  • 1 15 ounce can great northern or white kidney beans, rinsed and drained (I used 2 cans instead of one)
  • 1, 4 ounce can diced green chilies
  • 2 teaspoons instant chicken bouillon granules
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 cup water
  • 2 tablespoons all-purpose flour
  • 1 cup shredded Monterey Jack cheese (4 ounces) (I didn’t add any cheese)
  • 5 – 6 fresh tomatillos (6 to 8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
  • 2 tablespoons finely chopped onion
  • 2 serrano or jalapeno peppers, seeded and finely chopped
  • 1 tablespoon snipped fresh cilantro or parsley
  • 1 teaspoon finely shredded lime peel
  • 1/2 teaspoon sugar
Directions1.For Salsa Verde, in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.2.In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.3. Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.4. In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde. Makes 4 servings.
Nutrition Facts (White Chili with Salsa Verde)
  • Servings Per Recipe 4,
  • Calories 319,
  • Protein (gm) 26,
  • Carbohydrate (gm) 24,
  • Fat, total (gm) 16,
  • Cholesterol (mg) 57,
  • Saturated fat (gm) 7,
  • Sodium (mg) 927,
  • Percent Daily Values are based on a 2,000 calorie diet
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