We have a tendency to name dishes after the people who gave us the recipe. Such is the case for what we call Suzie Chili. When Suzie made her Green Chili for us, we all loved it. When I asked for the recipe she laughed and said that people always ask for the recipe and she always is a little embarrassed for people to find out how easy it is.
This is another one of those recipes where simple components come together to create something truly delicious. Since then I’ve made it countless times and in huge quantities. It often graces our table during college football season as it pairs perfectly with our team’s colors of green and yellow (Go Ducks!). For camping trips, we freeze a batch of chili several days ahead and use the frozen block to keep the cooler cold until we serve the chili for dinner on the last night.
I now share Suzie’s reaction when people ask for the recipe because it is so simple. But so good. This is based on Suzie’s version of an original Better Homes & Gardens recipe.
***A word of caution when GF-ing this one: This is the recipe where I learned that not all canned beans are created equal! I had already been to the grocery and learned that the S&W brand beans and the Busch’s beans were gluten-free. So I assumed it was safe to use another brand…uh oh! Poor Grace, just a few bites in felt awful. So please, always keep up your guard about cross-contamination. FYI, I later checked the label and it did not indicate gluten nor gluten-free, proving there is further need for clear allergen exposure on labels.
Green Chili (aka Suzie Chili)
- April 25, 2021
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Ingredients
- 1 pound lean ground turkey
- 1/2 pound turkey Italian sausage (sweet, unless you like spicy)
- 1 cup onion chopped
- 1 tablespoon. oil
- 2 15 oz. cans Great Northern or Cannellini Beans (GLUTEN FREE), drained and rinsed
- 16 ounces mild green salsa (GF)
- 2 cups chicken broth (GF)
- 2 teaspoons ground cumin
Directions
- Step 1
- Squeeze sausage out of casing and combine with ground turkey and onions.
- Step 2
- Brown meat and onion in 1 tablespoon oil in large pot or dutch oven. (Alternatively, brown in a saute pan and transfer browned meat into a pot or slow cooker)
- Step 3
- Stir in broth, beans, salsa and cumin.
- Step 4
- Simmer 1 hour or until thickened.
- Step 5
Serving suggestions: Can be served over pasta or rice. Top with your preferred combination of any or all of the following: crumbled tortilla chips shredded jack and/or cheddar cheese, sour cream or avocado.
Tips: This doubles or even triples well and freezes beautifully.
For camping trips, we freeze a batch of chili several days ahead and use the frozen block to keep the cooler cold until we serve the chili for dinner on the last night!
