When the weather gets cooler, the first meal that comes to my mind is chili! While I love traditional chili, I wanted to switch it up a bit and use my creative side with ingredients already on hand in my pantry.
I usually always have lean ground turkey breast on hand and definitely a variety of salsas. Hence the inspiration behind this green salsa-based turkey chili. I added canned white beans for texture and fiber, and fresh garlic and onions for additional flavor. My mom always served chili over elbow macaroni, but I decided to keep mine a bit healthier and serve it over cooked quinoa.
Spicy verde turkey chili over quinoa recipe
To keep things healthy and filling, I used lean ground turkey breast in this chili dish. But if you are a vegetarian, then try using crumbled veggie burgers in place of the turkey. And if you like sour cream on top, then try using a dollop of plain 0 percent Greek yogurt instead.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
- 1 pound lean ground turkey breast
- 2 cups green salsa verde (I used Whole Foods brand)
- 1 (15 ounce) can white beans, drained and rinsed
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon chili seasoning
- 1/2 teaspoon crushed red pepper
- Minced red onion, for garnish (optional)
- Fresh cilantro, for garnish (optional)
- 3 cups cooked quinoa, for serving (optional)
- Heat a large, nonstick pan over medium heat.
- Add the turkey, and cook for 5 to 6 minutes or until the turkey is no longer pink.
- Stir in the salsa, beans, onions, garlic and seasonings, and simmer 10 minutes or until the onions have softened.
- If serving with quinoa, then divide the cooked quinoa among serving bowls (about 1/2 cup per serving).
- Top with warm turkey chili, and garnish with red onions and cilantro. Best served warm.
More chili recipes
Spicy beer chili with sharp cheddar
Individual chili casseroles
Vegan wheat berry and black bean chili