White Chili with Salsa Verde

This wintertime dish looks like navy bean soup, but tastes like a mild-flavored chili. It's topped with a spicy Mexican salsa that's made with tomatillos.


White Chili with Salsa Verde

by 3  people


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Servings: 4
Prep Time: 30 mins
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Ingredients
  • 3/4  pound 
    ground raw turkey
  • 1/2  cup 
    chopped onion
  • 1   
    clove garlic, minced
  • 3   cups 
    water
  • 1  15  ounce can 
    great northern or white kidney beans, rinsed and drained
  • 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)
  • 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
Directions
1.
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 information
Per Serving: cal. (kcal) 319, Fat, total (g) 16, chol. (mg) 57, sat. fat (g) 7, carb. (g) 24, pro. (g) 26, sodium (mg) 927, Percent Daily Values are based on a 2,000 calorie diet
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