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
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.