This version of chili is a little bit different and fun, featuring new flavors that I haven't worked with before. It's great for a cool evening, and you can round it out with some warm corn tortillas for dunking.
I garnished mine with avocado because I just can't resist any excuse to use avocado. Use whatever garnishes you like.
White Turkey Chili
adapted from Ellie Krieger's So Easy
1 tablespoon canola oil
1 medium onion, diced
2 stalks celery, diced
1 pasilla pepper, seeded, ribs removed, finely diced
1 clove garlic, minced or pressed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 pound ground white-meat turkey
2 15.5-ounce cans white beans, drained and rinsed
3 1/2 cups low sodium chicken broth
1/2 teaspoon dried oregano
1 15.5-ounce can hominy, drained and rinsed
1 teaspoon salt (more or less to taste)
cilantro and lime juice for serving
1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, celery, and pasilla pepper and cook, stirring occasionally, until the veggies are softened, about 8 minutes. Add garlic, cumin, coriander, and cayenne, and cook, stirring, until fragrant, about one minute.
2. Add the ground turkey and cook, breaking up the meat with a spoon, until meat is no longer pink, about 2 minutes. Add white beans, broth, and oregano. Cook, partially covered and stirring occasionally, for 20 minutes.
3. Add hominy and salt, and continue to cook, stirring occasionally, uncovered, for about 8-10 more minutes. Ladle into individual bowls and top with cilantro and a squeeze of lime juice, plus any other garnishes you like!