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Author Notes: The original recipe for this chili goes to Ellie Krieger in her book "So Easy." I added my own taste and flavors to it and upped the heat level as well.
This recipe is perfect for a weeknight as it takes only about 40 minutes to prepare and cook and it’s all done in one pot (meaning little clean up). I use turkey for this chili as it’s lower in fat and cholesterol and in an effort to eat healthier (which we all should, RIGHT?!), it’s a great way to get protein and packs a lot of flavor. Since it’s chili, you can always top with a little sour cream or cheese, but I prefer cilantro and lime juice--and, of course with a couple of crackers on the side! - mpittsm
- 3 tablespoons canola oil
- 1/2 medium onion, diced
- 3 poblano peppers, charred with skin removed, roughly diced
- 1 clove garlic
- 1 teaspoon teaspoon cumin
- 1/2 teaspoon teaspoon coriander
- 1/2 teaspoon teaspoon cayenne pepper (or to taste)
- 1 pound white-meat turkey
- 1 can (15.5 oz) white beans such as cannelini, drained and rinsed
- 3 1/2 cups vegetable or chicken broth
- 1/2 cup corn, fresh or frozen
- 1 teaspoon oregano
- 1 15.5 oz can hominy, drained and rinsed
- salt to taste
- chopped cilantro and lime wedges to garnish
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, poblano peppers and cook, until the vegetables are soft, about 5 minutes. Add the garlic, cumin, coriander,cayenne and oregano, stirring until fragrant, about a minute.
- Add the ground turkey and cook, breaking up the meat with a wooden spoon or potato masher, until the meat is no longer pink (about 2 minutes). Add the white beans and broth. Cook partially covered and stirring occasionally for 20 minutes.
- Add the hominy and corn and cook another 10 minutes.
- Serve into bowls and garnish with cilantro and lime juice if desired.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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