Well, we’re one day closer to the weekend & that means one day closer to staying in bed a little longer with allergy season in full gear.
- 3/4 pound ground raw turkey
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 cups water
- 1 15-ounce can great northern or white kidney beans, rinsed and drained
- 1 4-ounce can diced green chilies
- 2 teaspoon instant chicken bouillon granules
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 cup water
- 2 tablespoon all-purpose flour
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 5 – 6 medium tomatillos (8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
- 2 tablespoon finely chopped onion
- 2 small serrano or jalapeno peppers, seeded and finely chopped
- 1 tablespoon snipped fresh cilantro or parsley
- 1 teaspoon finely shredded lime peel
- 1/2 teaspoon sugar
For Salsa Verde: in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.
In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde. Yum!!!