Chili Verde

4 TB Olive Oil

2 2/3 lb. Ground Turkey breast or Chicken breast

4 TB Hot Sauce

5 TB Ground Cumin

3 TB Montreal Steak Seasoning

2 Jalapenos seeded and chopped

6 Garlic Cloves, chopped

2 Small White Onion, chopped

2 Small Zucchini

2 Small Yellow or Green Bell Pepper

24 Tomatillos, husks removed

5 TB Cilantro, chopped

3 TB Fresh Thyme leaves or 2 t. dried

Shredded Pepper Jack Cheese

4 Scallions, chopped

Corn Chips for scooping or tortillas for burritos

Heat a deep skillet over med-high heat and add oil and turkey/chicken. Season meat with cumin, hot sauce and grill seasoning. Start to brown and crumble the meat and add jalapeno, garlic and onion to the pan. Chop and add zucchini and bell peppers to the pan. Let cook while you chop tomatillos. Stir them in and add cilantro, thyme and beans. Then cover the pot. Reduce heat to medium. Cook 5 minutes covered. Uncover and cook additional 3-5 minutes. Adjust seasonings.

Serves 6