A hearty meal packed with lean turkey, vegetables, and black beans, this quick and easy recipe is one of my go-to recipes in the fall and winter, and I predict it will quickly become one of yours, too!
In a large pan or dutch oven over medium heat, add the olive oil, chopped onion, and chopped bell pepper. Saute, frequently stirring for about 5 minutes or until the onion and bell pepper have softened.
Add the turkey, ground cumin, and chili powder. Mix well.
Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans and mix well. Once this mixture starts to simmer, turn the heat down to low and cook for about 10 minutes.
Serve hot and garnish with your choice of sour cream, grated cheese, chopped avocado, and tortilla chips. Optional, squeeze a little fresh lime juice on the chili right before you serve it. Enjoy!
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Notes
I like the extra flavor that fire-roasted tomatoes add to this dish. If you can't find them, you can substitute regular diced tomatoes.If you have picky eaters or little ones who might balk at the large chunks of diced tomatoes, onion, and bell pepper, run them through your food processor before you add your turkey. You could also use an immersion blender to chop the vegetables into tiny pieces or even puree them so they won't be so obvious.