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
medium onion, diced
poblano peppers, charred with skin removed, roughly diced
teaspoon cayenne pepper (or to taste)
can (15.5 oz) white beans such as cannelini, drained and rinsed
3 1/2 cups
vegetable or chicken broth
corn, fresh or frozen
15.5 oz can hominy, drained and rinsed
salt to taste
chopped cilantro and lime wedges to garnish
In This Recipe
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.