:: Salsa Verde Turkey Chili ::
Back to school, how can that be? Well it’s time to get back into the swing of things with easy weeknight meals like this Salsa Verde Turkey Chili. Wow that’s a mouth full, but I promise if my first two days of school have any indication to the year ahead, the crock-pot is going to my new best friend.
Oh my, I can’t believe it, but my baby is in kindergarten. She has been my right hand, and my little friend for the past 5 years. Madeline’s sweet spirit has been a godsend. Though I am excited for her year ahead, I am a bit sad to not have her home with me.
Mason started second grade….as with every school year, I am a mess at the beginning. A ball of nerves worrying about whether or not the teacher will be a good fit and that he will find his learning path. I have mentioned it a million times before but Mason has my heart and his challenges actually make him to be an excellent student when it comes to his favorite subjects {history and science}, ask him to explain his Common Core Math, well that is another story!
While we are busy around here with the coming and goings of life, I love planning ahead when I can and using the crock-pot when possible. One of our family favorite crock-pot meals is Easy Green Chile Chicken. This Salsa Verde Turkey Chili is a spin off of that meal, but what makes it great, is the fact that is actual chili instead of taco meat. Perfect for fall football parties or better yet, quick weeknight meals. No additional pans or cooking needed, simple as that!
Salsa Verde Turkey Chili
Ingredients
- 1 pound ground turkey meat
- 1 can white kidney beans
- 2 jars of salsa verde
- 1 bag of frozen fire roasted bell peppers
- avocado
- tortilla chips
- sour cream
- shredded cheddar cheese
Instructions
- Turn on crock-pot to low
- Add turkey meat, drained kidney beans, and bell peppers to the crock-pot
- Pour the 2 jars of salsa verde over the mixture.
- Cook for 6-8 hours on low or 4-6 on high.
- Top with crumbled tortilla chips, sour cream, and avocado
