White Chili

Total Time:
1 hr 6 min
Prep:
20 min
Cook:
46 min

Yield:
6 servings, serving size: 1 1/2 cups
Level:
Intermediate

Ingredients
  • 1 tablespoon 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 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 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
  • 4 cups low-sodium chicken broth
  • 3/4 teaspoon dried oregano
  • 1 (15.5-ounce) can hominy, drained and rinsed
  • Salt
  • 1/4 cup nonfat plain Greek-style yogurt
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges
Directions

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.

Per Serving:

Calories 320; Total Fat 6 g; (Sat Fat 0.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 31 g; Carb 37 g; Fiber 9 g; Cholesterol 30 mg; Sodium 310 mg

Excellent source of: Protein, Fiber, Thiamin, Vitamin C, Iron, Magnesium, Phosphorus

Good source of: Riboflavin, Niacin, Vitamin K, Potassium, Zinc


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Pairs Well With
Lager

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    143 Reviews
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    Very tasty, I haven't changed 1 thing in this recipe. My family is changing into healthy eating life style. So I'm looking for healthy versions of things we love. This light white chilli not only WASN'T watery, it was very flavorful, with perfect amount of spices (including coriander). I did serve it with small dollop of plain, fat free greek yogurt, cilantro. Very satisfying meal. Thank you Ellie!!
    Amazing! I love, love, love this soup! I did substitute roasted chicken breast (cubed) for the ground turkey, subbed corn for the hominy and added a jalapeño. I also added fresh spinach. I pureed some of the beans to make the soup a little thicker. This recipe is a keeper!
    Good. My husband really liked it, but I agree with the others in that it was somewhat bland and watery. I was surprised at this because of all the spices. I would substitute sweet corn for the bland hominy and purée some of the beans to make it thicker.
    This recipe was a hit in our household. We did add jalapeno peppers and chile powder to give a kick. The call for hominy was a pleasant surprise in this chile recipe.
    This was very tasty! I did make some minor changesone additional hot pepper, some chili powder, some more cumin, less cayenne, and fresh corn instead of hominy. Like other reviewers suggested, I also pureed some of the beans to create a thicker chili. Would still decrease the liquid by a half cup or more next time. Thanks, Ellie! You never disappoint.
    So tasty! I added chopped jalapeño peppers and extra garlic. i also pureed about 1/2 cup of beans and homily mix to add thickness to the chili. My family loved it!
    My family found this bland and watery, very disappointing.
    Fantastic recipe! I didn't have hominy on hand so used canned corn instead. Has a bit of heat so not ideal for young kids (at least mine is a 3 yr old but the parents loved it!
    Just okay. Probably won't make again, but if I do, will use shredded smoked turkey for more flavor, and canned chiles for a bit of their salty brine. Reduced broth to 3 1/2 c. thanks to reviewers, so the consistency was nice and chili-like. Added more cumin & cayenne plus some white pepper, and some sweet corn, but the flavor was still lacking, one-dimensional I'm sorry to say. I still don't understand how all these ingredients produced such a flat flavor? The yogurt+lime+cilantro topping; however, was awesome! And I liked the hominy, so won't ever be shy about using it again. I'll be trying Giada's and Paula Deen's next, on my winter's quest for a tasty white chili ...
    So...just made this chili for the first time. YUMMY!! However, I will agree with other reviews, very soupy - even with just using 2 1/2 c. broth. I tried to find Masa Harina, to no avail. So I added corn meal during the last 10 min of cooking. Perfect! Also added more cumin, coriander, and cayenne pepper, and a little seasoned salt - I prefer more on the spicy side. But overall...very delicious!
    My husband protested my making this for days, "white chili, I don't like white things like that", blah, blah, blah. After three days of eating other things, I just made it and he regrets having me wait, it is great! Thanks to the poster who used tamale masa for thickening, it works perfect. I mixed it with broth and added until I was happy with the consistency.
    Delicious. Leftovers are even better. I garnish mine with cilantro, lemon juice and sour cream. Served with cornbread. I was a little skeptical about trying the hominy but it went well with the other flavors.
    I have been using "The Pioneer woman's," Chilli recipe and wanted to use ground turkey and a healthier side of Chilli. Finding this recipe was a great choice. I followed the recipe, but made a few changes according to what I had handy, but I have to admit I did buy the poblano peppers which I think is a must. I used 3 cups of low sodium vegetable broth and used white corn instead of hominy and used kidney beans instead of the cannelini beans. Aside of using cayenne pepper I also added 1/8 tsp of ancho Chilli powder and to thicken it as one previous post suggested I used 1/4 cup masa flour moistened with water to thicken the Chilli and it gives a nice corn taste to the Chilli. Also I pulsed the garlic, onion, peppers in a food processor. Must try this recipe! 
    I have won the same chili cook-off for 2 years now with this recipe! It is easy and very yummy!
    So simple and tasty. Nice to have a chili that isn't tomato-based for a change. Like some others I like chili a little thicker so I cut the broth to 3 cups and added masa to thicken. You stir a couple of tablespoons of masa with just enough water to moisten it and add it to the chili in the last 10 minutes or so. Thanks for the great easy recipe.
    Love this recipe; rich, complex flavors! I made it exactly as written except for the hominy. Instead I added some pre-cooked rice from a white/wild rice blend.
    Loved this recipe! I did change it a bit though. I used cut up chicken breast instead of ground turkey. I'm planning on making this recipe again after thanksgiving and adding the leftover turkey to the recipe.
    Great recipe! I do wish it was a little less "soupy" though. I also add a little bit more cumin due to personal preference. For people that are having a hard time finding hominy, it is in the bean aisle usually a few feet down. Happy Eating!
    Very yummy. My hubby and I loved it. Will definitely put this on the keeper list. 
     
    The changes I made were using four stalks of celery instead of two, four cloves of garlic instead of one because we love garlic, and we did not add hominy and only added two and a half cups of chicken stock because otherwise it would have been a soup and not a chili. We also didn't add any of the extra toppings to it like yogurt, etc. Just ate as is when it was done. It was still delicious and flavorful.
    Excellent recipe. Wonderful flavor. This is the recipe that started me using pablano peppers. I use them in many dishes now. I substitute cubed chicken breast or thighs. I also top it with Colby and Monterrey jack cheese. This is a wonderful warm meal for a cold or rainy evening.
    Really good and super easy! my only substitutions were green pepper for poblano and corn for hominy as I couldn't get these where I live. The only thing I would change next time, is to take one can of beans and some of the ch.broth and pulse in my food processor before adding to the pot. This gives the dish a creamier base, less broth like. And I lost a pound last night!! Thanks Ellie!
    We really loved this as with anything, your own tweaks make it. I too prefer a thicker consistency so I let it simmer down with the lid fully off. We are spicy freaks so I added 2 finely chopped habaneros (seeded of course and a serrano with seeds. At first it seemed almost too hot, but in the bowl with cheese, sour cream and cilantro, it was great for us. Could not find hominy, and used northern white beans as that's what I like. It does seem to need a lot more seasoning than called for here, I like a major flavor bomb. Also put in a tsp of Worcestershire.
    This recipe was totally delicious and was enjoyed by my entire family. I added a little more cumin than the recipe said due to personal preference. I used No Sodium chicken broth and dried beans to make this dish nearly sodium free. Fortunately, this dish was not short on taste. The most refreshing part of the dish was the yogurt, cilantro and lime. It balanced the chili out nicely. Great, fresh tasting dish!
    With a lot of "healthy" recipes, I find myself qualifying them by saying, "That was good......for a healthy recipe". Not with this chili. It's good - period! The name may be somewhat misleading since it has more of a soup consistency but that hardly matters. It's packed with flavors and textures and has just the right amount of kick to it. The only thing I'm on the fence about is the hominy. I liked it but I may substitute another can of beans for it next time. Oh and once the chili's done, remove from heat and toss in a handful of chopped cilantro. It's a great fresh finishing touch.
    This is the first recipe of Ellie's that I've tried and it is superb. It's fast, easy, and inexpensive to make, and a pot will last several days. It's just wonderful and doesn't taste healthy at all. :
    Nice change of pace if your sick of the regular chili. Deep complex flavors, and while it's "healthy" it still has that cozy comforting feeling. What more could you want from a chili?
    Wholesome and Healthy!! Chopping in fresh Cilantro in each bowl before eating is so pleasant!! The children put a dab of fat free sour cream in it .... loving every bite of it! Thank you for the wonderful share! 
    I try to always work with different recipes, but this is one I keep coming back to over and over again! Its such a unique tasting chili.. I can never get enough. Dont let the 'intermediate' rating fool you either, its very simple. I would agree with some other users to mush up 1/2 a can of the beans to add some thickness as this does tend to be a soupier chili.
    I made this recipe exactly as is. I found poblano peppers at Whole Foods. It was absolutely delicious! The portion size was perfect to make it a meal and I'm sitting here quite content. Definitely a winner!
    LOVE it! I had never made white chili before, This is now my favorite! I like mine with a little kick, so I will add a jalapeno or serano next time, I was afraid to go too crazy with the cayenne. I was leary about hominy as I have never been a fan, but it was good in this dish. I like my chili a bit soup like, but agree with a few reviews that it would be a good idea to make slurry with one of the cans of beans. I did this as a dry run for a chili cookoff at work, I will make it again tomorrow with some of the tweaks and hope I can win the cookoff, especially since no one has ever made white chili.
     
     Thanks Ellie!
     
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