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 or 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
For salsa verde, in a medium mixing bowl stir together tomatillos, onion, serano or jalapeno peppers, cilantro or parsley, lime peel and sugr. Cover and chill up to 2 days or freeze up to 1 month, thaw before heating.
In a large sauce pan 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.
Stir in 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin and pepper. Bring to boil. Reduce heat and simmer, covered for 30 minutes.
In a small bowl stir together the 1/4 cup water and flour. add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute or more. top each serving with some of the shredded cheese and the salsa verde. Makes 4 servings.
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