Turkey and Zucchini Green Chili

( I have several recipes waiting in the wings, I’ve just been too busy to type them up, I’ll try to do a few this week because they are super good)

This is an adaptation from the recipe posted at Closet Cooking.


enough olive oil to lightly coat the bottom of your pan

1 onion (diced)

4 cloves garlic (chopped)

1 tablespoon cumin (toasted and ground)

1/2 pound turkey (or chicken) fully cooked and shredded *(see below)

1 48 oz box of low sodium chicken stock

2 cups salsa verde** (see below)

1 can white kidney beans (rinsed and drained)

2 teaspoon oregano

2 jalapeno peppers (or to taste, diced)

1 teaspoon of each salt and pepper

1 large (cut into bite sized pieces)

1 small can of sweet corn

1 handful cilantro (chopped)

* I used leftover turkey from a whole turkey I had cooked, I am not sure of the exact amount, but it was enough after shredded to fill about 1 and 1/2 regular sized cereal bowls.
**See Salsa Verde Recipe Here @ Closet Cooking – When I made the recipe it only produced about 1 1/2 cups of salsa verde so you may want to double it and enjoy the leftover with chips. You can also use canned salsa verde.

  • heat oil in a thick pan (I used a thick 12 inch frying pan, but I think a thick soup pot would have been easier)
  • add onion and saute over medium heat for about 10 min
  • add garlic and continue cooking for another minute or two, add more oil if needed
  • add turkey, cumin, chicken stock, salsa, beans, oregano, jalapeno, salt and pepper
  • bring to a simmer and allow to simmer covered for 15-20 min, you may add more stock if you want a more soupy chili
  • add zucchini and corn and cook for 10 more minutes
  • add cilantro and your chili is done!
  • serve with sour creme if you like.
my recipe produces a more soupy chili, you may want to slightly reduce initial stock amount in the beginning and add more if needed.

About alanamarie26

Marine Wife, Mom, Student. Trying to keep a household running while going to school full time.
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