• Author: artcyclemama
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Mexican


Sometimes life’s craziness calls for some quick action.  Mamas out there can relate.  Its hard enough trying to balance soccer practice schedules in between dance classes let alone trying to find time to put dinner on the table.   You realize at 5:00  at a stoplight you forgot something. Between the noise of kids bickering and the song they’ve asked to repeat for the third time in a row the distractions added up this Doh! moment.  That little thing called dinner plans has been completely neglected.     Never fear darlin – I got you.  This secret arsenal of  flavorful efficiency is your golden ticket for the evening.  This cozy chili with fabulously simple ingredients can be whipped up in minutes and give your family a hearty meal that everyone will enjoy.

And trust me darlin I see you and understand you- because my friend I have found myself at a similar stoplight in the middle of town at 5:00 more than once. Ha!

With less than 20 minutes on your clock to dinnertime you can prepare this 8 ingredient chili for a cool fall evening or even put it in a crock pot for game day for all to enjoy.  We have served this at several football parties and has always been a hit.  The verde sauce mixed with seasoned turkey meat and hearty kidney and black beans can be a stand alone meal on its own and can be easily reheated for lunches or leftovers( if your lucky enough to have leftovers!)

Cue in a little sour cream and cheese to top it off and you have something that’s going to be on the family request list for a long time.


1 1/2 TBSP Vegetable oil

2 Cloves of garlic minced

3/4 cup died onions

1 (4oz) can of diced green chilies

1 package of ground turkey breast

1 ( 15oz) can of black beans

1 (15oz) can of kidney beans

1 (15oz) can of corn (optional)

1 (28oz) can of las Palmas green enchilada sauce

salt & pepper to season

1/4 garlic powder pinch of nutmeg

cayenne pepper for heat


Heat the oil on medium high heat

Add medium garlic and onions. 

When the onions are translucent add the turkey to the mix.

Season the turkey with salt and pepper to taste. 

Add garlic powder, nutmeg and cayenne to taste. 

Cayenne will bring heat to your chili so use accordingly.

Once cooked through, add green chilies then add corn and the beans to the mix. Stir.

Add enchilada sauce and mix. 

Reduce heat and simmer 5 to 10 minutes.

Top with sour cream and shredded cheese.