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