1 can (15.5 ounce) white kidney beans (cannellini), rinsed
1 can (11 ounce) corn, drained
1 1/2 cups medium green tomatilla salsa
1 can (4.5 ounce) chopped green chilies
2 teaspoons minced garlic
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/3 cup chopped cilantro
Serve with- sour cream, shredded Monterrey Jack cheese, chopped red onion and lime wedges
Instructions
Put turkey thighs on top of onion in a 3 1/2 quart or larger slow cooker. Add beans and corn. Mix salsa, chilies, garlic, cumin, and salt in a medium bowl; pour over top.
Cover and cook on low 8 to 10 hours until meat is tender. Remove turkey to a cutting board. Cut bite size; discard bones.
Return meat to cooker; stir in cilantro.
Originally Submitted
12/11/2008
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