Turkey Chili…

Even though Thanksgiving is over, we have had turkey (not just leftovers) for 3 dinners this week.  I made this chili on Monday night and put it in the crock-pot on Tuesday morning so that it would be ready when we got home from work.  I love making dinner in the crock-pot.  I can come home from work and just add a few things and dinner is ready!  Tuesday was a perfect day for chili, very rainy and cold out.  This dinner isn’t exactly the most colorful but it was definitely full of flavor!

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Turkey Chili Verde

Gather your ingredients.

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Chop the veggies and add to your crock-pot.

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Brown the turkey.

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Add everything else to your crock-pot.

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Beans and spices!

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I used just over half of the box of broth.  You don’t want too much or the chili will be too watery.

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Cook all day on low and you will come home to a house smelling wonderful!  The veggies will be tender and full of spice.

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Just before serving mix the milk and cornmeal and add to the chili.

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After 20-30 minutes serve and enjoy!

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I topped mine with a large spoon of Chobani Plain 0% Greek Yogurt and a few diced jalapenos.  The chili is best served with a side of Baked Scoops.   You can prepare everything the night before and just refrigerate it until you leave for work.  Put it in the crock-pot and let it simmer all day!  It is very easy and perfect for a busy day.

Turkey Chili Verde

  • 2 small zucchini, diced
  • 1/2 onion, diced
  • 1 lb. ground turkey breast
  • 2 cloves garlic
  • 2-3 Tbs diced jalepenos (more for topping)
  • 1 can diced chilies
  • 1 cup salsa verde
  • 1 can northern beans, drained and rinsed
  • 1/2 Tbs cumin
  • 1/2 tsp oregano
  • Salt and Pepper
  • 2-3 cups chicken broth
  • 2 Tbs cornmeal
  • 1/2 cup milk
  1. Dice up your veggies and brown your turkey.
  2. Spray your crock-pot bowl with Pam.
  3. Add all ingredients to crock-pot except for cornmeal and milk.  You can add additional jalepenos if you want it spicier.
  4. Cook on low 6-8 hours.
  5. 30 minutes before serving mix the cornmeal with the milk and add to the chili.  Turn the crock-pot to high and let cook for an additional 20-30 minutes.
  6. Garnish with Greek Yogurt and diced jalepenos.
  7. Enjoy!

I have been busy in the kitchen this week.  I will have an additional turkey recipe along with some Christmas pretzels and my tailgating favorites coming up in the next few days.  We have a busy weekend planned that includes Christmas parties and football but hopefully I will have time to share all of these great recipes with you.

What is your favorite crock-pot dish?

I love any type of soup!

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