You are here: Home » Recipes » Turkey Chili with Cilantro and Green Onion Pesto Turkey Chili with Cilantro and Green Onion Pesto Recipe by Jean KressyKitchen Tested Yield 6 servings A simple pesto made with pistachios, cilantro and green onion deliver so much flavor, you’ll never eat chili without it again. Karry Hosford PrintEmail Chili is one of the easiest dishes to turn into a healthful meal. In this version, ground lean turkey is used and the proportion of ingredients is tipped in favor of the veggies. Ingredients Chili:1 pound ground lean turkey1 cup diced red onion1 cup diced green bell pepper1 cup diagonally sliced carrots2 medium zucchini (total 1 pound), quartered lenghwise and sliced 1/2-inch thick1 (28-ounce) can crushed tomatoes1 (15 1/2-ounce) can black beans, rinsed and drained2 cups water1 tablespoon chili powder, or to taste1 teaspoon ground cumin1 teaspoon dried oregano Salt and pepper to taste1 (7 1/2-ounce) can chipotle chiles in adobo sauce3 cups hot cooked brown ricePesto:3 tablespoons pistachio nuts1 1/3 cups packed fresh cilantro1/2 cup packed fresh flat-leaf parsley leaves3 green onions (white and light green parts), chopped3 tablespoons water2 tablespoons extra-virgin olive oil1 tablespoon lime juice2 tablespoons grated Parmigiano Reggiano cheese1/4 teaspoon salt Freshly ground black pepper Instructions To prepare chili, heat a Dutch oven or large pot over medium-high heat. Crumble turkey into pot; cook, stirring to crumble, until turkey is browned. Add onion, green pepper, carrots and zucchini. Cook, stirring occasionally, until onion is softened, about 8 minutes. Add tomatoes, beans, water, chili powder, cumin, oregano, salt and pepper. Remove 2 chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Mince the chiles; add minced chiles and the 1 teaspoon adobo sauce to chili; stir to combine. Cover and bring to a simmer, reduce heat and simmer 45 minutes. To prepare pesto, place pistachios in processor and finely chop. Add cilantro, parsley and onion; pulse to coarsely chop. With motor running, add water, oil, lime juice, cheese, salt and pepper and process until blended. (Makes about 3/4 cup pesto). Serve chili with rice and pesto.