John refuses to admit this is chili. He concedes that it’s super tasty but that it certainly isn’t chili. I’m a Southerner. I believe in white chili. PLUS we get ground turkey semi often in our CSA. I don’t know about you, but for me, ground turkey is BORING. This is a fantastical way to use it.
Brought to you by an urge to prove John wrong, football, and Food Network.
Not the cutest picture, I acknowledge. But take my word for it– NOM.
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 ½ cups)
- 2 stalks celery, diced (about ½ cup)
- 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 ½ cups) (I had frozen green chilies)
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper, more to taste
- 1 pound ground white meat turkey
- 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed (We used dried beans that we had pre-quick soaked, because that’s all we had!)
- 4 cups low-sodium chicken broth
- ¾ teaspoon dried oregano
- 1 (15.5-ounce) can hominy, drained and rinsed (I love hominy but I didn’t have any, so I used barley, which was an amazing substitute)
- ¼ cup nonfat plain Greek-style yogurt (optional, I didn’t add any)
- 2 tablespoons chopped fresh cilantro leaves (optional, I didn’t add any)
- Lime wedges (lime juice actually made a HUGE difference to this dish, so if you have lime, squeeze those bitches over this chili)
- 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 (it took me longer, more like 5-10 mins). 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 ½ teaspoons of cilantro. Garnish with a lime wedge. (John and I like a creamier chili, so we just immersion blendered the chili up a little. But whatever you like consistency-wise!)