This recipe has all the things you love about chili and then some! A deliciously tasty dinner packed with turkey, beans, and salsa and all ready in under 30 minutes.
In a large stockpot, heat olive oil. Add onions green chiles and garlic and saute for 5 minutes.
Add stock, spices, turkey, beans, and salsa. Cover and bring to boil, lower heat and simmer for about 15-30 minutes.
Prior to serving, mash some of the beans to thicken chili, if desired.
Garnish with cheese, avocado, chopped onions and sour cream. Serve with tortilla chips.
Notes
STORE/FREEZE/REHEATStore turkey chili leftovers in an airtight container in the refrigerator for up to 4 days.Freeze chili in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight.Reheat chili in a pan over medium heat, stirring occasionally. You can also place chili in a microwave-safe bowl, cover it with parchment or wax paper because it may spatter, and microwave in 30-second to 1-minute increments, stirring between each, until heated through.