Smoked Turkey Chili Verde

Smoked Turkey Chili Verde

3/4 pound lean ground turkey breast

1 large onion, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 (12-ounce) jar low-sodium tomatillo salsa

3/4 cup water

2 chipotle peppers in adobo sauce, chopped

1 teaspoon ground cumin

1 (15-ounce) can no-salt-added black beans, rinsed and drained

1/2 cup chopped fresh cilantro

6 tablespoons shredded reduced-fat

Cheddar cheese

6 tablespoons thinly sliced scallions


Spray a large nonstick saucepan with cooking spray and set over medium-high heat.

Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.

Add salsa, water, chipotle peppers, and cumin; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes.

Stir in beans; return to a boil. Reduce heat and simmer until heated through, about 5 minutes. Remove from the heat; stir in cilantro.

Ladle the chili in serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.