Spicy Turkey Chile Verde With Hominy And Squash Recipes

BUTTERNUT SQUASH AND TURKEY CHILI

Butternut Squash and Turkey Chili image

This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!

Provided by CPolencheck

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 50m

Yield 12

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
½ cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 20.5 g, Cholesterol 23.7 mg, Fat 3.3 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 709.2 mg, Sugar 4.8 g

INSTANT POT TURKEY CHILI VERDE

Instant Pot Turkey Chili Verde image

Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!

Provided by Coco Morante

Categories Chili turkey Soup/Stew Super Bowl Instant Pot Winter Poultry Chile Pepper Hot Pepper Bean Dinner

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese, for serving

Steps:

Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
Ladle into bowls and serve hot, topped with the cheese.

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