Denver Turkey Chili Verde
Denver Turkey Chili Verde is a delicious and hearty dish that combines the bold flavors of traditional chili with the lightness of turkey meat and the tangy, slightly spicy notes of green chilies. This unique twist on a classic chili recipe is a popular choice for those looking for a healthier and lighter option without sacrificing flavor. The dish is a staple in Denver, Colorado, where it is often enjoyed during chilly evenings or as a comforting meal during the winter months.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Step 1
Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
Step 2
Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
Step 3
Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Step 4
Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
Nutrition Facts (per serving)
169
Calories
9g
Fat
10g
Carbs
15g
Protein
Complement
The key ingredient in Denver Turkey Chili Verde is the green chilies, which give the dish its distinctive flavor and color. The combination of tender turkey meat, tangy tomatillos, and a blend of aromatic spices creates a rich and flavorful broth that is both satisfying and comforting. This dish is often served with a side of warm tortillas or cornbread, making it a complete and satisfying meal. Whether enjoyed at a local restaurant or prepared at home, Denver Turkey Chili Verde is a crowd-pleasing dish that showcases the bold and vibrant flavors of the American Southwest.
