Spicy Turkey & White Bean Chili Verde

Name: Spicy Turkey & White Bean Chili Verde with White Rice, Sour Cream & Cilantro
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 10 oz Ground Turkey; 1/2 cup Rice; 1 unit Cannellini Beans; 1 tsp Cumin; 1 clove Garlic; 1 Salsa; 1/4 oz Cilantro; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp

with White Rice, Sour Cream & Cilantro

By Recipe0 System

Get ready to be transported to a delicious happy place thanks to tonight’s riff on classic chili verde. You’ll simmer cumin- and garlic-seasoned ground turkey and hearty cannellini beans with our spicy-tangy green salsa, and serve it all over with buttery rice with a dollop of sour cream for creamy tanginess. A final flourish of fresh chopped cilantro adds herbaceous green contrast. Grab a big spoon and get comfy with this cozy, satisfying bowl of goodness.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
10 oz Ground Turkey
1/2 cup Rice
1 unit Cannellini Beans
1 tsp Cumin
1 clove Garlic
1 Salsa
1/4 oz Cilantro
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2

Wash and dry produce.

Peel and mince or grate garlic. Roughly chop cilantro.
3

Heat a drizzle of oil in a medium pot over medium-high heat. Add turkey*, garlic, and cumin; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.

Stir in salsa, beans and their liquid, half the cilantro, and ¼ cup water (½ cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until flavors meld and chili has thickened slightly, 5-7 minutes. Taste and season with salt and pepper if desired.
4

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide chili verde and rice between bowls in separate sections. Dollop with sour cream and garnish with remaining cilantro. Serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.

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