Lunch · 30 min · mexican

Turkey Chili Verde

If you like ground turkey, you’ll love this Mexican lunch — 30 minutes from craving to table. Each serving lands at 450 calories with 38g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Ground turkey
• 4 Tomatillos
• 2 Green chiles
• 1/2 Onion
• 1 tsp Cumin
• 1/2 Avocado

Steps

1. Set your oven's broiler to high and position a rack 4-6 inches below it. Husk the tomatillos, rinse off their sticky coating, and halve them.
2. Arrange the tomatillos cut-side down and the green chiles on a sheet pan, then broil 8 minutes until the skins blister and blacken in spots.
3. While they char, chop the onion into small dice and set a large pot over medium-high heat.
4. Add the ground turkey, breaking it into crumbles with a wooden spoon, and cook 5-6 minutes until no pink remains and it browns at the edges.
5. Add the onion and cumin, stirring 3-4 minutes until the onion softens.
6. Drop the charred tomatillos and chiles into a blender with 1/2 cup of water and blend until smooth — carefully, the lid should be vented since the mixture is hot.
7. Pour the sauce into the pot, stir, and simmer gently 12 minutes until it thickens enough to coat a spoon. Taste and adjust salt at the end.
8. Ladle into bowls and top with sliced avocado. Serve hot — it reheats beautifully for leftovers.

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