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Denver Turkey Chili Verde

Rated as 4.2 out of 5 Stars

"Denver's famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe."
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50 m servings 169
Original recipe yields 8 servings


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  1. Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
  2. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
  3. Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
  4. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

Nutrition Facts

Per Serving: 169 calories; 8.8 9.5 15 43 345 Full nutrition

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Read all reviews 5
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Ok, it taste good but very watery looks nothing like the picture, followed instructions perfectly. I was looking for some chili verde but can’t find how to make the authentic version. Can someon...

Loved it. In addition to doubling the Pasilla peppers, I added canned mild green Chiles. Also, I thickened it by adding a 1/4 cup of flour just after sautéing the onions.

Oh my verde this is one of my favorites. Really fun to make. As leftovers, it really soaks up the broth so don't be shy about it. The flavors were perfect. A nice char on the peppers is a must, ...

Family loved it. It took longer than 50 minutes, but it was worth it. I used half the broth and had some tomatillo sauce leftover. I added sliced avocados with lime juice, a dollop Greek yogurt,...

Delicious.. i think i will use chicken next time. put a dab of greek yogurt on top with fresh cilantro and pickled jalepenos