Salsa Verde Chili
Salsa Verde Chili is a nice option when you want to switch it up from tomato based chili. Made with ground turkey, white beans, and store bought salsa verde, it’s also a healthy, hearty, protein packed meal. Salsa Verde Chili comes together quickly, so have everything prepped and ready when you begin. This meal can be on the table in 30-35 minutes. It’s perfect for weeknights or when you are short on time.
This recipe feeds 4-5 people, so a standard size pot is all you need. You will start by sauteing the veggies and meat, then it’s time to add the broth and salsa verde. Start off adding half the 15oz jar of salsa. Some salsa brands are spicier than others! I usually add half the jar, then add the remaining ingredients and spices. Once all spices and additional ingredients are added, I taste the chili and determine if some or all of the remaining salsa should be added.
My Southwest Spice blend includes salt, sweet ancho pepper, onion, garlic, oregano, cayenne red pepper, cumin, chipotle and cilantro. If you don’t have a spice blend on hand, use whatever southwest/mexican/taco spices you have in your pantry. You will add 1-2 Tablespoons in total, depending on what you choose and how spicy you like your chili.
Once all the Salsa Verde Chili ingredients are in the pot, it only takes 7-10 minutes before it’s ready to eat. If you want to make this in advance and/or cook it longer, make sure you use a lid to avoid too much liquid evaporating and keep it on a very low heat. The recipe calls for flour (regular or gluten-free) as a thickener, but if you are staying away from flour you can also use a little cornstarch or arrowroot instead.
This recipe is on repeat in our house throughout the fall and winter months due to how quickly it comes together! Chili fan? Take a look at our recipe for Pumpkin Black Bean Chili, too!
Salsa Verde Chili
Ingredients
- 1-2 tbsp cooking oil (olive, avocado, etc.)
- 2 medium onions, diced
- 1 yellow or orange pepper, diced
- ½ – 1 jalapeno, diced use less for less heat
- 4 cloves garlic, minced
- 1 pound ground turkey or chicken
- 1-2 tbsp flour or gluten free flour optional, used to thicken the broth
- 3 cups chicken or veggie broth
- 1½-2 tbsp Southwest or Taco seasoning
- 1 15 oz can cannellini beans (or other white bean)
- 1 can corn or use frozen if you prefer
- 1 10 oz jar salsa verde (green salsa) to taste will use ¾ jar in the chili and remaining as a topping if desired
- salt, pepper, garlic powder to taste
- shredded cheddar, taco chips, chopped cilantro, sour cream or Greek yogurt for toppings optional
Instructions
- Dice onion and bell pepper. Chop jalapeño, removing ribs and seeds for less heat. Mince garlic.
- Heat oil in soup pot/dutch oven over medium-high heat. Add onion and bell pepper. Add jalapeño to taste. Cook, stirring occasionally, until softened, 5-6 minutes. Add garlic, cook another 1-2 minutes being careful not to burn.
- Add ground turkey and Southwest Spice to same pot. Cook, breaking meat up into pieces, until browned and cooked through, 5-7 minutes.
- Add flour (optional) and stir to combine.
- Add broth, ½-¾ jar salsa verde, salt, pepper, and more garlic powder to taste. Bring to a boil. Reduce heat to medium.
- Add beans and their liquid, stir to combine. Add corn if using. Simmer until thickened, 7-10 minutes.
- Taste the chili and add additional seasonings and more salsa verde if desired.
- Top with sour cream or greek yogurt, crushed taco chips, chopped cilantro, and/or shredded cheddar if desired. Add additional salsa verde as a topping if desired.
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