Fresh Chili

Shopping List

• Turkey tenderloin 

• Cannellini beans  

• Vegetable cooking stock  

• Corn  

• Hominy  

• Celery  

• Zucchini  

• Parsnip  

• Spanish (or) white rice  

• Green enchilada sauce  

• Salsa Verde  

• Green hot pepper sauce  

Directions:  

1. In a large stockpot heat olive oil over medium heat.  Add 1 turkey tenderloin, sear both sides and then cover with a lid.  Cook for 15 – 20 minutes until the turkey reaches 165 degrees.  Remove from the stockpot, place on a plate and cover with foil.  Let rest 10 minutes, then shred the meat. 

2. In the large stock pot combine.  Simmer for 25 – 30 minutes to heat through. 

   Shredded cooked turkey 

   15 oz. can cannellini beans, drained and rinse 

   32 oz. vegetable cooking stock 

   6 oz. corn 

   1 can white hominy, drained 

   1 stalk celery, chopped 

   1 small zucchini, chopped 

   1 parsnip, peeled and diced 

   15 oz. of cooked Spanish Rice (or) white rice 

   29 oz. green enchilada sauce, mild 

   1 jar salsa Verde 

   2 tsp. green hot pepper sauce