Turkey And Zucchini Green Chili Recipes

TERRIFIC TURKEY CHILI

Steps:

• Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
• Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
• While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
• In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
• Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

TURKEY AND ZUCCHINI GREEN CHILI

Steps:

• Chili: Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Add the turkey and cook until no longer pink, about 5-10 minutes. Add the stock, salsa verde, beans, oregano, peppers, salt and pepper and simmer for 20 minutes. Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes. Remove from heat and mix in the cilantro. Salsa Verde: Place the tomatillos, jalapenoes and onion in a single layer on a baking sheet with the skin of the peppers up. Broil in the oven until the tomatillos are blackened all over and the jalapenos skin is blackened. You may have to remove the peppers from the oven before the tomatillos. (Feel free to remove the charred outer skins first.) Place everything into a food processor and puree.