- 4
Ingredients
- 28 oz frozen shoestring potato fries
- 2 Tbsp EVOO
- 2 lbs ground turkey breast
- salt and pepper
- 1 tsp poultry seasoning
- 1 Tbsp ground cumin
- 1 onion, finely chopped
- 15 oz can cannellini beans, drained
- 3/4 c beer or chicken broth
- 2 c store bought tomatillo salsa
- 2 Tbsp chopped cilantro or flat leaf parsley
- 4 scallions, finely chopped
- 1 tsp chili powder
- 2 pinches of cayenne pepper
Preparation
Step 1
Preheat oven to 425. Arrange fries in a single layer on a baking sheet and bake, tossing half way through, until browned; 25 minutes.
Heat EVOO in a large skillet over medium-high heat. Add turkey and cook, breaking up the meat. Season with salt, pepper, poultry seasoning and cumin. Brown and crumble the meat for 3-4 minutes.
Add the onion and garlic and cook for 5 minutes more.
Add the beans and stir to heat through. Add the beer and cook for about 1 minute.
Stir in the salsa and simmer the chili over low heat.
When the fries are finished baking, stir the cilantro into the chili. Transfer the chili to a medium casserole dish - it should be filled to to the rim - and top with scallions.
Mix a tsp of salt with the chili powder and cayenne. Remove the fries from the oven and top with the seasoned salt. Pile the fries on top of the casserole, evenly covering the green chili and serve.