Turkey Chili Verde Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins
  • 1 pound tomatillos
  • 2 tablespoon vegetable oil
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium white onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon minced garlic
  • Salt and black pepper
  • 1/4 cup chopped cilantro
  • Optional: Corn or flour tortillas (not included in nutritional information)


  1. Cut turkey into 1/2-inch cubes.
  2. Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.
  3. In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.
  4. With slotted spoon, transfer turkey to large saucepan.
  5. Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.
  6. Cook about 5 minutes or until vegetables start to soften.
  7. Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.
  8. Add cilantro; serve with rice, corn or flour tortillas, if desired.

Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 240
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 60 milligrams
Cholesterol: 70 milligrams
Protein: 30 grams
Carbohydrates: 11 grams
Sugars: 6 grams