Try this Yucatán Turkey Chili Verde (paleo) recipe, or contribute your own.
Suggest a better description1. Wash produce
2. Chop onion, poblano, and garlic
3. Mix nut butter with 1 1/2 cups of warm water.
4. Brown turkey meat with butter in a large sauce pot, not all the way cooked. Set aside in a bowl.
5. Put onion, garlic, and poblano in sauce pot. Cook for 3-5 minutes.
6. Add Yucatán blend and cook for about 1 minute
7. Stir in tomatillos, chiles, almond butter mix, and turkey. Bring to a boil, then reduce for a simmer for 8-10 minutes
8. Serve and top with lime, cilantro, and pumpkin seeds
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (659g) | ||
Recipe Makes: Servings | ||
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Calories: 614 | ||
Calories from Fat: 132 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 294.8mg | 91 % | |
Sodium 323.4mg | 11 % | |
Potassium 1832.7mg | 48 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 12g | ||
Protein 100.9g | 144 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 614
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