This White Turkey Chili is calling you…can you hear it? It’s saying to you “eat me and let me give you a warm hug from the inside” You won’t be bored with this chili recipe because you can make it as spicy as you like. Its a nice change from what you might expect.
Hominy is field corn (maize) that is treated with lye, lime or ash. I buy canned hominy which is already cooked. You may be able to find hominy in the international or “ethnic” aisle of your grocery store. If they don’t carry it you can order it from Amazon. The hominy gives a dense, slightly chewier alternative to beans in your chili.
White Turkey Chili #recipe
- 1 Poblano pepper
- 1-2 jalapeno peppers
- 1 tablespoon canola or vegetable oil
- 1/2 onion
- 2 garlic clove
- one 7 ounce can spicy or mild green chilies
- 2 teaspoons cumin
- 2 teaspoons oregano
- 3 pounds lean ground turkey
- 4 cups chicken broth
- one 29 ounce can hominy
- 1 teaspoon salt or to taste
- Shredded Monterrey Jack cheese sour cream, sliced jalapenos, cilantro
- Roast the peppers
- Cut the peppers in half, remove the seeds and stems
- Coat the peppers with 1/2 teaspoon of canola or vegetable oil and place cut side down on a foil lined sheet pan. Broil for 2-3 minutes on high until the peppers become blackened and charred. Remove the pan from the oven and wrap the foil around the peppers and let cool for 5 minutes. Unwrap the peppers and peel the charred skin from the peppers, it's ok if a bit of skin remains.
- Finely chop the peppers, onion, garlic and green chilies or pulse it all in a food processor until finely chopped.
- Heat remaining oil in a dutch oven and saute the pepper/onion mixture for 2-3 minutes. Add the ground turkey and cook until browned about 4-5 minutes. You may have to brown the turkey in batches.
- Add the chicken broth and salt and simmer the chili for 30 minutes. Add the hominy and continue to cook for 15 additional minutes.
- Top with the garnishes you like and be happy!