Turkey Chili with Cilantro and Green Onion Pesto

A simple pesto made with pistachios, cilantro and green onion deliver so much flavor, you’ll never eat chili without it again.

6 servings

Chili is one of the easiest dishes to turn into a healthful meal. In this version, ground lean turkey is used and the proportion of ingredients is tipped in favor of the veggies.

Ingredients

Chili:
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 roasted ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
1 (7 1/2-ounce) can chipotle chiles in adobo sauce
Hot cooked brown rice
Pesto:
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

Instructions

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.
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.
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).
Serve chili with rice and pesto.

—Recipe by Jean Kressy

Nutritional Info (per serving)