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  • 1 pound ground lean turkey
  • 1 cup diced red onion
  • 1 cup diced green bell pepper
  • 1 cup diagonally sliced carrots
  • 2 medium zucchini (total 1 pound), quartered lenghwise and sliced 1/2-inch thick
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15 1/2-ounce) can black beans, rinsed and drained
  • 2 cups water
  • 1 tablespoon chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 (7 1/2-ounce) can chipotle chiles in adobo sauce
  • 3 cups hot cooked brown rice
  • 3 tablespoons pistachio nuts
  • 1 1/3 cups packed fresh cilantro
  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 3 green onions (white and light green parts), chopped
  • 3 tablespoons water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper


  1. To prepare chili, heat a Dutch oven or large pot over medium-high heat.  Crumble turkey into pot; cook, stirring to crumble, until turkey is browned.  Add onion, green pepper, carrots and zucchini.  Cook, stirring occasionally, until onion is softened, about 8 minutes.  Add tomatoes, beans, water, chili powder, cumin, oregano, salt and pepper.
  2. Remove 2 chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Mince the chiles; add minced chiles and the 1 teaspoon adobo sauce to chili; stir to combine.  Cover and bring to a simmer, reduce heat and simmer 45 minutes.
  3. To prepare pesto, place pistachios in processor and finely chop.  Add cilantro, parsley and onion; pulse to coarsely chop.  With motor running, add water, oil, lime juice, cheese, salt and pepper and process until blended.   (Makes about 3/4 cup pesto).
  4. Serve chili with rice and pesto.

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The recipe was originally published as Turkey Chili with Cilantro and Green Onion Pesto on

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