Turkey Chili with Hominy
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 471 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 65 milligrams
- Sodium
- 501 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
1 cup white rice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 white or red onion, chopped
2 tablespoons chopped pickled jalapeno peppers, plus more for topping, plus 1 to 2 teaspoons brine from the can
3 cloves garlic, chopped
1 pound ground turkey
1 tablespoon chili powder
1 teaspoon ground cumin
4 plum tomatoes, chopped
1 15-ounce can hominy, drained and rinsed
1/2 cup roughly chopped fresh cilantro
Directions
- Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes.
- Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper. Fluff the rice with a fork. Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos.