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.