Last year, on a cold winter night, my friend Alison had me over for soup and Project Runway--a nearly perfect night in my opinion. We were in the middle of a diet frenzy so all of our cooking was healthy and we both fit into jeans 2 sizes smaller than what we wear now. We made a delicious and low fat turkey chili that rocked my world ten times over--so much so that it's become a staple recipe in my life. We got the recipe from one of those health magazines, and unfortunately the clipping is long lost, but luckily, it's an easy recipe and one that sticks with you even after it's gone.
Being that I'm trying to fit back into my small jeans again, the hubby and I are trying to eat healthier. And, there's a chill in the air that had me dreaming of warm soup all day. Seems a perfect day to make Green Turkey Chili.
The recipe called for any type of pre-processed green salsa. We selected the Pace Salsa Verde (pictured at right) and it's the only kind I've ever used with this recipe. I had never been impressed with a Pace product until I tried this. Don't feel obligated to use this in your soup, it's merely a suggestion--you could be super natural and make your own, but I'm lazy on weeknights.
Ingredients:
1 small white onion, chopped
2 garlic cloves, chopped
1 pound ground turkey
1/4 cup cilantro, chopped
1 jar salsa verde
1 can northern white beans (or any type of white bean you like)
2 cups chicken broth
Drizzle bottom of saucepan with oil, heat. Add chopped onions and garlic, sautee until transluscent. Add ground turkey to sauce pan and throughly cook. Add cilantro, salsa verde, beans, and chicken broth to saucepan;stir. Simmer for 15-20 minutes. Enjoy!
