Green Enchilada Chili

1-- I am in LA!! Loving michi's place and soooo happy to be here for some quality time. We're both finishing up work stuff so I thought I'd post this before I forgot!

2-- I made Green Enchilada Chili last night and it was AH-MA-ZING. With a lil cornbread- that's the way to my heart. Ryan also loved loved loved it. The photo above is not mine but it's nice to put a pic with it.

I highly recommend everyone make this! Such a great meal for a chilly/chili (ha!) night. And if ya wanna go low-carb, just lose the cornbread side.

Ingredients

• 3 tablespoons olive oil, divided
• 1 pound ground turkey
• 2 fresh jalapeno peppers, diced
• 1/4 tablespoon butter
• 1 medium white onion, diced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 (28 ounce) can green enchilada sauce (but you'll only use 3/4 of it)
  
• 1 (7 ounce) can green salsa
• 1 can sweet corn (no salt added)
• 2 cans diced green chilies
  
• 3 cups water
• 4 roma tomatoes (diced)
  
• 1/2 bunch fresh cilantro, chopped
• 1/2 lime, juiced

Directions

1. In a 4 quart pot, heat 1.5 tablespoons olive oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground turkey and cook until evenly brown. Remove the browned meat and jalapenos from the pot and set aside.
2. In the same pot used to cook the meat, add the remaining 1.5 tablespoons olive oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.
3. Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook, stirring for three minutes. Slowly pour the enchilada sauce (only 3/4 of the can) into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water.
4. Return the cooked pork and jalapenos to the pot. Add in the diced tomatoes, green chilies, and corn. Increase the heat to medium and slowly bring the soup to a boil. When the soup boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in chopped cilantro and lime juice.

The more cilantro, the better! If ya wanna step it up, you can also top it with sour cream and/or cheese.