Turkey Chili Verde with Butternut Squash, Chickpeas--and KALE!

The title of this recipe/post could have also been called: "Don't Have Tomatillo Salsa? Ok. Make Something Up Instead."

Because I worked a long day and I was tired, I forgot to pick up one crucial ingredient for this recipe created by Whole Foods Market. Good thing I'm a health coach. Here's what I know:

1) I know my way around a kitchen and can create an alternative on the spot.

2) I know that you don't always have to follow the rules to the letter. You can depart from convention.

So here's the recipe.

And here's my lesson from cooking it: if you don't have what you need, shake it off. Just use something else and consider that resiliency your success.

Turkey Chili Verde with butternut squash and chickpeas

prep time: 15 minutes total time: 45 minutes


2 Tablespoons olive oil

1 pound ground turkey, dark meat

1 yellow onion, chopped

1 large poblano pepper, stemmed, seeded and chopped

1 1/2 teaspoons dried oregano

4 cloves garlic, minced (a natural cold and flu fighter!)

1 (15 ounce) can garbanzo beans, drained and rinsed

1 cup tomatillo salsa (or plain diced tomatoes with 1 Tablespoon of cumin, which was what I used instead)

2 cups butternut squash, peeled and cubed

1/2 cup fresh cilantro, chopped

4 Tablespoons sour cream**

2 cups fresh red or green kale, chopped


1)  Oil in a large heavy pot over medium heat. Add turkey; saute until turkey is cooked, about 6 minutes. Add onion, chile pepper and oregano; continue to cook for 2 to 3 minutes.

2) Add garlic, chickpeas, salsa and squash. Cover, reduce heat to medium-low and simmer until squash is tender, stirring occasionally, for 12 to 15 minutes.

3) Uncover and continue to simmer for 4-5 minutes. Stir in cilantro. Serve in bowls topped with a dollop of sour cream. Add sea salt and pepper to taste.**kale isn't an ingredient in the original recipe but check out this post I wrote about adding greens to anything: The Missing Ingredient: GREENS!