1 Video | Photo: White Chili Recipe
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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By BonAppetit2
New Jersey
on February 06, 2012
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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.
By ebo125_6358152
Redondo Beach, CA
on February 02, 2012
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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!
By dawnette.arsht_...
Lewisville, TX
on January 31, 2012
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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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