White Turkey Chili
This White Turkey Chili is packed with feel good ingredients and flavors. Lean turkey and cannellini beans offer plenty of protein. The mixture of onion, poblanos, garlic, and hominy create a delectable base for this cold-weather favorite.
Servings: 6 servings
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced (about 1 1/2 cups)
- 2 stalks celery, diced (about 1/2 cup)
- 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper, more to taste
- 1 lb ground white meat turkey
- 2 15.5 oz cans white beans such as cannelini, preferably low-sodium, drained and rinsed
- 4 cups low-sodium chicken broth
- 3/4 tsp dried oregano
- 1 15.5 oz can hominy, drained and rinsed
- Greek yogurt to serve
- cilantro to serve
Instructions
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
- Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
- Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.
Notes
Original Recipe from Ellie Krieger's, "So Easy".