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 georgiev_1513647
Hawthorne, NY
on March 17, 2013
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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!
By jennylove72203
flemington, NJ
on January 22, 2013
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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 ...
By egreene121_11667504
youngsville, NC
on January 17, 2013
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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!
Read all 136 reviews