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Yucatan turkey chile verde

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Yucatan turkey chile verde

Family-Friendly, Gluten-Free, Lean & Clean, Dairy-Free, Diabetes-Friendly, Paleo, Soy-Free

2 Servings, 490 Calories/Serving

25 – 40 Minutes

This cozy game-day-ready paleo chile verde has layers of flavor, thanks to an unexpected spoonful of almond butter adds a subtle nutty flavor

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces organic sweet mini peppers
  • 1 organic jalapeño or other fresh chile (optional)
  • 1 tablespoon almond butter
  • 10 ounces ground turkey
  • Sun Basket Yucatan spice blend (achiote powder - coriander - granulated garlic - sumac - cumin - allspice - cinnamon)
  • Sun Basket tomatillo simmer sauce base (crushed tomatillos -  mild green chiles - onion - scallions - fresh cilantro - pumpkin seeds - fresh garlic - sesame seeds)
  • 1 organic lime
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro

Make It Leaner

Stretch this dish into 3 [6] servings to slash 170 calories and 10 grams of fat per serving. Enjoy the leftovers for lunch the next day.

Make It Ahead
The chile verde (Steps 1 through 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chile verde, adding 1 to 2 tablespoons water as needed to loosen it, as you prep the garnishes (Step 4).

Nutrition per serving

Calories: 490, Protein: 33g (66% DV), Fiber: 10g (40% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 100mg (33% DV), Sodium: 340mg (14% DV), Carbohydrates: 23g (8% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the chile verde ingredients

  • Remove the stems and seeds from the sweet mini peppers; coarsely chop the peppers.
  • If using, remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling.
  • In a medium bowl, using a fork or whisk, mix together the almond butter and 1½ cups [2½ cups] hot tap water until smooth.

2

Prep and brown the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the turkey to a plate. Do not clean the pot.

3

Cook the chile verde

In the same pot used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the peppers and as much jalapeño as you like, season lightly with salt and pepper, and cook, stirring to scrape up any browned bits from the bottom of the pot, until the peppers start to soften, 1 to 2 minutes. Stir in the Yucatan spice blend and cook until fragrant, about 1 minute.
Add the tomatillo simmer sauce base, almond butter mixture, and turkey and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the peppers are tender and the turkey is cooked through, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
When the chile verde is almost done, prepare the garnishes.

4

Prep the garnishes

  • Cut the lime into wedges.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh from one half, and cut the flesh into ¼-inch-thick slices. Save the remaining avocado half for another use.
  • Remove any coarse stems from the cilantro sprigs.

Serve

Transfer the chile verde to individual bowls. Garnish with the avocado and cilantro and serve with the lime wedges.

Kids Can!

  • Scoop out the avocado.
  • Remove the coarse cilantro stems.
  • Garnish the chile verde.

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This recipe meets the American Diabetes Association Nutrition Guidlines