Quick and Easy Turkey Chili Verde

This week we used our leftover Thanksgiving turkey to make a tasty chili verde.

Ingredient List:

2 Tablespoons canola oil

1 yellow bell pepper, chopped

1 onion, chopped

3 cups diced, cooked turkey

1 can (7 ounce) diced green chiles

1 can (15 ounce) white kidney beans (Cannellini Beans)

1 cup chicken stock

1 cup salsa verde

1 teaspoon ground cumin

1 teaspoon ancho chili powder

1 Tablespoon fresh lemon juice

Optional Garnish:

Sour cream

Diced avocado

Chopped green onion

Dice the yellow bell pepper on a cutting board.

Dice the onion

Place the canola oil in a large pot and turn the heat on to medium-high.

Place onion and pepper in the pot and cook until soft, about 5 minutes.

Add the turkey to the pot and stir to combine.

Add the cup of salsa verde….

1 cup of chicken stock…..

 

The can of chopped green chilis….

The cumin and ancho chili powder.  Stir all ingredients together and allow to cook about 15 minutes.

During the last 5 minutes of cooking add the beans…

and the lemon juice.

Ladle into individual serving bowls and garnish with sour cream, diced avocado and chopped green onion.

So yummy on a cold winter night!!!!!

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