Ingredients
4 cloves garlic (crushed)
2 cloves garlic (chopped)
1 White onion (diced)
2 Carrots (diced)
2 Parsnips (diced)
1/2 cup Vermouth
Sweet Mesquite Seasoning (Costco)
1/2 red bell pepper (diced)
1/2 orange bell pepper (diced)
1/2 yellow bell pepper (diced)
6 tomatillos (diced)
1 lb. ground turkey
1 bottle Herdez Chile Verde
1 small can roasted green chiles
1 large can collard greens
1 can black beans
1 can white beans
1 can pinto beans
1 can chili beans
salt and pepper
Preparation
In a large pot saute garlic and onion until lightly browned. Add carrots and parsnips and Vermouth and continue to cook over med-high heat for 5 minutes. Add salt and pepper, bell peppers, tomatillos and can of green chilis. Continue to cook over med-high heat. In a saute pan, brown the turkey and finish with the chili verde sauce. Pour the turkey mixture into the pot with the vegetables. Add the collard greens and beans and bring to a boil. Cover, reduce to simmer and cook for 20 minutes, stirring occasionally.
