• 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