Turkey Chili Verde

southwestern soup/stew pepper turkey super bowl quick & easy low cal tex-mex hot pepper spring bon appétit

N/A

2 Servings; Can Be Doubled

Source

Ingredients

1 tablespoon vegetable oil

8 ounces turkey breast strips, cut into 1/2-inch-long pieces

1 tablespoon cornmeal

3/4 teaspoon ground cumin

1 cup chopped green onions

1 cup (or more) canned low-salt chicken broth

1/4 cup canned diced green chilis

1/4 cup chopped fresh cilantro

Cooked white rice

Method

Heat oil in heavy medium saucepan over high heat. Add turkey; sauté until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilis and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Mix in cilantro. Serve chili over rice.