White Turkey Chili

I've raved about the glories of chili before, both white and red.  It's easy to make, it's delicious, and it has endless possibilities.  Here is a particularly healthy version that is packed with creamy cannellini beans and chewy hominy, as well as a nice kick of spice. 

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

serves 4-6

INGREDIENTS:

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

DIRECTIONS:

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!

Enjoy!