Make-ahead and freezer-friendly
As I mentioned in Five things you could make for supper every week, soups are an easy weeknight meal, especially if you can make them in the slow cooker. I love this green chili (which I qualify as a soup) because it`s make-ahead, it uses mostly pantry ingredients from my list of 55 Ingredients to have on hand at all times, and Simple Slow Cooker Vegetable Broth, it`s a great summer soup AND you can freeze the leftovers for lunches or another meal.
Soup for summer? Of course!
I tend to avoid making soups and chilies in the summer because it is so hot outside most of the time that I want to eat something cool and fresh. This green chili is great because it`s not too spicy and the addition of fresh lime and cilantro at the end really freshens it up.
Make it fresh with green veggies from your garden!
Added bonus, you can easily make this with vegetables from your own garden if you`re looking for ways to use up your peppers, corn, onions, garlic and cilantro.
To take it to the next level, try grilling the corn and peppers before adding it to the slow cooker.
This recipe can easily be a vegetarian or vegan option by omitting the turkey and replacing it with one more can of canellini beans, or even chick peas or black beans.
I use store-bought salsa out of convenience, but there is nothing stopping you from using my Fresh tomatillo salsa to achieve similar flavors.
Bring on the toppings!
I love using fun toppings for chili. As I mention in the recipe, a squeeze of fresh lime and some fresh cilantro is all you need, but you can also try shredded cheese, diced avocado, pickled jalapenos, hot sauce and of course, tortilla chips!
Freezer-friendly Slow Cooker Green Turkey Chili
This slow cooker green turkey chili is not like traditional tomato based chili. It gets its green color from green peppers, green chilies and tomatillo salsa. It can easily be a vegetarian or vegan option by swapping out the turkey for more beans. Finishing it off with a squeeze of lime and some fresh cilantro make it a quick summer meal.
- 1 lb. ground turkey (breast or thigh)
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 large green peppers, diced
- 1 12 oz can whole kernel corn
- 1 19 oz can canellini beans, rinced and drained (white kidney beans)
- 1 jar tomatillo salsa (salsa verde) (430 ml)
- 1 can diced green chilies (127 ml)
- 2 cups vegetable broth (or chicken broth)
In a non-stick skillet, sauté onions, garlic and turkey until turkey is fully cooked.
Once turkey is cooked, add cumin and chili powder until combined.
Place all ingredients in slow cooker.
Cook on high for 4 hours or on low for 6-8.
Serve with a squeeze of fresh lime, chopped fresh cilantro and tortilla chips.