Green Chile Turkey Chili

Modified from the Penzey’s website

3 Tablespoons olive oil, divided
1 lb. ground turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1 fresh pasilla/poblano pepper, diced
1 green bell pepper, diced
1/4 cup Penzey’s Bold Taco Seasoning*
2 bay leaves

*Or substitute
1 Tablespoon ground cumin
2 teaspoons Mexican oregano
1/4 teaspoon cayenne pepper
salt to taste

1 4-oz. can diced green chiles
1/2 12-oz. jar Trader Joe’s salsa verde
2 cups water
15-oz. can Navy beans

sour cream for serving

Heat 2 TB. of the oil in a stock pot or large saute pan over medium heat. Add the ground turkey and brown, turning and breaking up frequently to make it as fine as possible.  Once the turkey is no longer pink, transfer it to a bowl and set aside. Add the remaining oil, diced onion and garlic. Cook, stirring frequently until translucent, about 3 minutes. Add the pasilla and bell pepper and stir until fragrant, about 2 minutes. Add the taco seasoning (or cumin, oregano and cayenne) and stir until combined. Add the turkey, bay leaves, canned green chiles, salsa, beans, and water.  Stir to combine and then bring to a simmer.  Once simmering, cover and turn the heat down to low. Simmer for at least 30 minutes. Taste and add salt as needed. Ladle into bowls and garnish with sour cream if desired.

Mediterranean-Style Chicken Stew

Slightly modified from themediterraneandish.com. Similar to Catalonian Chicken, but simpler prep.

1 ½ pounds boneless skinless chicken thighs (about 8 thighs)
Kosher salt & black pepper, or Penzeys Tsar Dust seasoning
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon dried oregano
1 28 ounce can chopped tomatoes in juice
2 cups low sodium chicken broth
2 sprigs fresh thyme
1 tablespoon white wine vinegar
1 cup chopped parsley leaves (optional)

Pat the chicken dry and season well with salt & pepper, or Penzeys Tsar Dust seasoning, if you have it.

In a Dutch oven or large pot over medium-high heat, heat the olive oil until shimmering. Add the chicken, starting with the seasoned side down. Sprinkle the top with salt, pepper (or Tsar Dust). Cook until browned on the bottom, about 4 minutes. Flip and cook until golden on the second side, about 3 minutes more. Remove the chicken and set aside on a plate for now.

With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, and zucchini. Season with the paprika, coriander, oregano, and a pinch of salt and pepper. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.

Stir in the tomatoes, chicken broth, and thyme sprigs. Raise the heat to bring to a boil, then add the chicken back to the pot. Cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover the Dutch oven part-way. Let simmer until the stew has thickened and the chicken is nicely tender, 30-60 minutes.

Turn the heat off, remove the thyme sprigs, and stir in the vinegar. Top servings with fresh parsley if desired.