Turkey chili verde

Yield: 2 Servings

Measure Ingredient
1 tablespoon Vegetable oil
8 ounces Turkey breast strips; cut into 1/2-inch-long pieces
1 tablespoon Cornmeal
¾ teaspoon Ground cumin
1 cup Chopped green onions
1 cup (or more) canned low-salt chicken broth
¼ cup Canned diced green chilies
¼ cup Chopped fresh cilantro
Cooked white rice

Date: Fri, 15 Mar 1996 07:34:27 -0800 From: "Rund, Sharen" <RUNDSAB@...> Serve this lively chili with warm tortillas and a colorful plate of sliced avocado, tomato and red onion drizzled with lemon juice.

Heat oil in heavy medium saucepan over high heat. Add turkey; saute until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilies and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Serves 2.

CHILE-HEADS DIGEST V2 #269

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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