Turkey Chili with Tomatillo Salsa

Turkey Chili with Tomatillo Salsa

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" I am so in love with this chili and I think you will be too. It’s easy to prepare, feeds a crowd and it tastes even better after sitting a few days. As is so often the case at my house, I like to make this on Sunday and eat it for lunch or dinner throughout the week. I love coming home from work knowing dinner is already taken care of and it’s such a nice change of pace from the typical turkey sandwich lunch. It’s loaded with vegetables and lean protein, so unlike traditional chili it’s pretty healthy and it won’t break the calorie bank. Unless, like me you load it up with tortilla chips, cheese and sour cream. 🙂 Tips… Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" *Be sure to use a really big pot for this. That ridiculously expensive Le Creuset Dutch oven you bought at Williams-Sonoma is perfect. This recipe calls for a lot of turkey and if you try to cram it all into a smaller pot the turkey will steam in it’s own juices and that’s just gross. You want to give it plenty of room while it cooks. If you don’t have a big, expensive Le Creuset (I don’t have one either) you can cook the turkey in two separate batches before combining everything to simmer. *These quantities are suggestions so feel free to play around and figure out what you like. I don’t like super spicy food (seriously, ketchup practically makes me sweat) so this recipe as written may be too...


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