Recipe · Soup

Souper soup Part 5: SB’s Turkey Chili Verde

Want a easy and delicious healthy chili recipe? Try this week’s entry of Souper soups and you will be amazed at the amount of flavor and nutrition that you can pack into one simple recipe. This chili is perfect for Sunday dinner and it makes enough to have leftovers for lunch during the rest of the week.

chili 3

SB originally found this recipe on World’s Healthiest Foods and then tweaked some of the ingredients gradually as he made it EVERY Sunday for literally 2 months this past fall. Some of SB’s substitutions include using organic fire-roasted canned tomatoes with chilies…and while you may think, “It doesn’t matter if I use organic or fire-roasted”…I can assure you that it does. These little additions really help to impart flavor in such a short simmer time. We use ground turkey since it’s easy and is a great canvas for spicier flavors, but feel free to use ground chicken, cubed chicken or ground beef. We also tend to go with the ground turkey since it’s such a lean protein and often times we will eat fattier meats throughout the week (like sausages, grass-fed beef etc), so this recipe is a very nice and clean way to end the weekend.

I am getting so excited for the coming Holidays. I leave for Pittsburgh at the end of this week and my calendar is already jam packed with fun things to do and friends and family to see. One thing that I am a bit apprehensive about is trying to maintain a healthy diet over the holidays. I think probably a lot of people that have adapted a Paleo lifestyle may struggle with the balancing act between indulging a bit and going overboard. One thing that my sisters and I have decided to do is set up a 5K Christmas morning race around our neighborhood (pics to follow?). We have also started to schedule times to workout throughout the holiday vacation. I think having a support system is key here and it’s great to have a family who also finds value in living a healthier lifestyle. I will be blogging while I’m home, including some homemade gifts that I made this year AND a pretty festive dessert that I’m planning to bring to a Christmas party with friends.

I hope you enjoy this chili recipe!

P.S.- Thanks to all my recent followers. I appreciate your support as always. Thank you for your interest in learning more about the science that underlies food and health.


  • olive oil (or coconut oil)
  • 1 large yellow onion, minced
  • 3-5 garlic cloves, minced
  • 1 lb ground turkey
  • 1 4oz can diced green chili
  • 1-15oz can organic, fire-roasted tomatoes with chili (We usually get these at Stop N’ Shop)
  • 1-15oz can organic, fire-roasted tomatoes with cilantro (Whole Foods sells this combination, and it really imparts some flavor)
  • 4 cups of low-sodium chicken broth
  • 4 cups shredded baby spinach
  • 2 tbs fresh cilantro, chopped
  • 2 tbs fresh parsley, chopped
  • salt and pepper to taste
  • organic, shredded sharp cheddar cheese (optional, but we usually buy some cheddar from a local farm at Whole Foods, not only does it taste good, but it makes us feel good to support local farmers)


  • Chop garlic and onion, let sit for 5 minutes…(letting the garlic rest for a few minutes after chopping allows for two molecules found separately the garlic to come into contact and form a new compound called allicin. Allicin is famous for it’s anti-cancer activities and cardiovascular support- so let that garlic sit while you think about 10 things you are thankful for this Holiday season)
  • Heat the oil in a large soup pot over medium heat
  • Add the onions and garlic and sprinkle salt and pepper to taste
  • Saute onions and garlic until translucent (~15 minutes, but taste to be sure that they are fully caramelized and no longer crunchy or pungent)
  • Add in the turkey and cook until browned
  • Add chicken broth, canned tomatoes and chilis
  • Simmer for at least 30 minutes, tasting along the way
  • Add in the parsley and cilantro
  • Simmer for 5 more minutes, taste, add red chili pepper flakes or jalepenos if you prefer the chili to be hotter
  • Right before serving, add in the chopped spinach, allow to cooke for 5 minutes
  • Serve chili with shredded sharp cheddar cheese
  • Enjoy!



9 thoughts on “Souper soup Part 5: SB’s Turkey Chili Verde

    1. Is it raining as much there as in Boston? We have had non-stop rain for the past two days…so gloomy, but perfect chili weather. A tiny part of me is wishing that it had been a little colder and we would have had all this festive snow.

      1. I’ve been thinking about your detox plan and I’m wondering if there is any way to get a bit more info about what goes into the detox, ingredients, goals of this specific mix. I’ve never done any type of detoxes before this, but the idea that you can still eat, etc intrigues me.

  1. Great blog here! Additionally your site quite a bit up fast!
    What web host are you using? Can I get your affiliate hyperlink in your host?
    I wish my web site loaded up as fast as yours lol

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