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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.