Green Turkey Chili

Active Time: 5 minutes
Total Time: 10 hours 
Serves 4


  • 1 medium onion, chopped
  • 2 turkey thighs (1 lb. each), skin removed
  • 1 can (15.5 oz.) white kidney
    beans (cannellini beans), rinsed
  • 1 can (11 oz.) corn, drained
  • 1 1⁄2 cups medium green
    tomatillo salsa
  • 1 can (4.5 oz.) chopped green
  • 2 tsp. minced garlic
  • 1 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. salt
  • 1⁄3 cup chopped cilantro

Serve with:

  • Sour cream, shredded Monterey Jack cheese


  1. Put turkey thighs on top of onion in a 3 1/2-qt. or larger slow cooker. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl; pour over top.
  2. Cover and cook on low 8 to 10 hours until meat is tender. Transfer turkey to a cutting board. Pull off the meat from the bones and cut meat into bite-size pieces; discard bones.
  3. Return meat to cooker; stir in cilantro.


4 Servings

Nutrition Facts

Calories: 323 
Fat: 7g
Saturated Fat: 2g
Cholesterol: 97mg
Sodium: 1373mg
Carbohydrates: 34g
Dietary Fiber: 7g
Protein: 34g