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Categories:
extra-virgin olive oil ground turkey salt poultry seasoning ground cumin onion garlic white kidney beans chicken broth store-bought tomatillo salsa cilantro scallions chili powder cayenne pepper
Viewed: 99 - Published at: 2 years agoIngredients
- 1 (28 ounce) package frozen shoestring French fries
- 2 tablespoons extra virgin olive oil
- 2 lbs ground turkey breast
- salt & freshly ground black pepper
- 1 teaspoon poultry seasoning
- 1 tablespoon ground cumin
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans, drained
- 34 cup beer or 34 cup chicken broth
- 2 cups store-bought tomatillo salsa (green)
- 2 tablespoons chopped cilantro or 2 tablespoons flat leaf parsley
- 4 scallions, finely chopped
- 1 teaspoon chili powder
- 2 pinches cayenne pepper
Method
- Preheat oven to 425F Arrange the fires in a single layer on a rimmed baking sheet and bake, tossing halfway through, until browned, 25 minutes.
- Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat.
- When the oil smokes, add the turkey and cook, breaking up the meat.
- Season with salt and pepper, the poultry seasoning and cumin; brown and crumble the meat for 3 to 4 minutes.
- Add the onion and garlic and cook for 5 more minutes.
- Add the beans and stir to heat through.
- Add beer and cook for about 1 minute.
- Stir in the salsa and simmer the chili over low heat.
- When the fries finish baking, stir the cilantro into the chili.
- Transfer the chili to a medium casserole and top with the scallions.
- Mix a teaspoon of salt with the chili powder and cayenne.
- Remove the fries from the oven and top with the seasoned salt.
- Pile the fires on top of the casserole, evenly covering the green chili and serve.
- When I made this we used extra salsa and some sour cream to garnish the dish.
