Prep 0 mins
Cook 30 mins
Another from Rachael Ray's Everyday magazine.
- 1 (28 ounce) package frozen shoestring French fries
- 2 tablespoons extra virgin olive oil
- 2 lbs ground turkey breast
- salt & freshly ground black pepper
- 1 teaspoon poultry seasoning
- 1 tablespoon ground cumin
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans, drained
- 3⁄4 cup beer or 3⁄4 cup chicken broth
- 2 cups store-bought tomatillo salsa (green)
- 2 tablespoons chopped cilantro or 2 tablespoons flat leaf parsley
- 4 scallions, finely chopped
- 1 teaspoon chili powder
- 2 pinches cayenne pepper
- Preheat oven to 425°F Arrange the fires in a single layer on a rimmed baking sheet and bake, tossing halfway through, until browned, 25 minutes.
- Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. When the oil smokes, add the turkey and cook, breaking up the meat. Season with salt and pepper, the poultry seasoning and cumin; brown and crumble the meat for 3 to 4 minutes.
- Add the onion and garlic and cook for 5 more minutes.
- Add the beans and stir to heat through. Add beer and cook for about 1 minute. Stir in the salsa and simmer the chili over low heat.
- When the fries finish baking, stir the cilantro into the chili.
- Transfer the chili to a medium casserole and top with the scallions.
- Mix a teaspoon of salt with the chili powder and cayenne. Remove the fries from the oven and top with the seasoned salt. Pile the fires on top of the casserole, evenly covering the green chili and serve.
- When I made this we used extra salsa and some sour cream to garnish the dish.
I thought this was a really great casserole! It has a very rich flavor, and mine got rather spicy. I agree, serve with sour cream. I thought the leftovers were even better, the fries don't have to be crunchy!