Yucatán turkey chile verde

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

Yucatán turkey chile verde

Yucatán turkey chile verde

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

25–40 Minutes

This cozy chile verde boasts layers of flavor, thanks to an unexpected spoonful of almond butter that adds a subtle nutty flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1 organic yellow onion
  • 1 organic purple or other sweet potato
  • 1 organic yellow bell pepper
  • 1 tablespoon almond butter
  • 1 organic jalapeño or other fresh chile (optional)
  • 10 ounces ground turkey
  • Sunbasket Yucatán spice blend (achiote powder - coriander - granulated garlic - sumac - cumin - allspice - cinnamon)
  • Sunbasket tomatillo simmer sauce base (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 580, Total Fat 26g (33% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 240mg (10% DV), Total Carb. 57g (21% DV), Fiber 12g (43% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Tree Nuts (almond), Sesame (sesame)

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, Sesame.


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

Wash produce before use


Prep the chile verde ingredients

  • Peel and finely chop enough onion to measure 1 cup [2 cups].
  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • In a medium bowl, using a fork or whisk, mix together the almond butter and 1½ cups [2½ cups] hot tap water until smooth.
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.


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 the Yucatán spice blend, 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.


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. Add the onion and sweet potato, season with salt and pepper, and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the bell pepper and as much jalapeño as you like, season lightly with salt and pepper, and cook, scraping up any browned bits from the bottom of the pot, until the peppers start to soften, 1 to 2 minutes. 

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 vegetables 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.


Prep the garnish

  • Cut the lime into wedges.
  • Remove any coarse stems from the cilantro sprigs.


Transfer the chile verde to individual bowls, garnish with the cilantro, and serve with the lime wedges.
Kids Can!
  • Scrub the sweet potato.
  • Remove the coarse cilantro stems.
  • Garnish the chile verde.