Chili Verde

2:17 PM

I made this chili before the blog, but I decided to include it.  The recipe makes plenty of leftovers, so my husband thawed this for dinner the other night.  Accompanied with grilled cheese sandwiches, we were all drooling in the kitchen.  (He loads his sandwiches with tons of butter.)

I won’t be able to include an ingredient photo with this recipe, but it’s pretty simple.  Make it in the crock-pot on Saturday, just in time for some Sunday Night football. 
Be careful about what kind of salsa you pick up at the store.  I wasn’t paying attention when I poured in “HOT” green into the slow-cooker.  The store where I shopped only had one option.  In this situation, I would suggest making your own.
If you’re a daredevil, the heat won’t bother you.  If you’re only 3 years old, you might have a problem on your hands.  Ole!
What You Will Need:
1 medium yellow onion
2 (1lb each) turkey thighs, skin removed
1 can cannellini beans
1 can corn, drained
1 jar Green salsa
Shredded cheese for serving

What You Might Already Have:
2 tsp garlic, minced
1 tsp ground cumin
½ tsp salt
1)      Add onions to bottom of slow-cooker.
2)      Place turkey thighs over top.
3)      Pour in remaining ingredients except for cheese.
4)      Cook on LOW for 9 hours.
5)      Remove turkey thighs.  Chop or pull to your liking.  Add back into slow-cooker.
6)      Mix all ingredients.
7)      Serve with cheese.
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