I love chili. Love, love, LOVE it. Truthfully, it is one of the things I most look forward to about fall and winter. I already have my favorite standard chili recipe. It’s hearty and tasty and so, so comforting. But I was looking for something a little healthier.
Enter Ellie Krieger. I knew my favorite health-conscious nutritionist/cook would be able to help me out. Once again, Ellie did not disappoint. This white turkey chili not only helped me take advantage of the buy one, get one free sale on ground turkey, it also came together quickly and with tons of flavor.
White Turkey Chili
adapted from Ellie Krieger, So Easy
1 TBSP olive or canola oil
1 medium yellow onion, diced
2 stalks celery, diced
3 medium poblano (pasilla) peppers, seeded and ribs removed, finely diced (about 1 1/2 c.)
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper, more to taste
1 tsp. dried oregano, divided
1 to 1 1/4 lb. ground white meat turkey
2 (15.5-oz.) cans white beans, preferably low-sodium, drained and rinsed
4 c. low-sodium chicken broth
1 (15.5-ounce) can white hominy, drained and rinsed
1 tsp. salt (less if not using reduced-sodium beans)
1/4 c. nonfat plain Greek-style yogurt or low-fat sour cream
1 avocado, cut into 1/2-in. cubes
1/4 c. chopped fresh cilantro
1. Heat the oil in large pot or dutch oven over moderate heat. Add the onion, celery, peppers, and cook, stirring occasionally, until the vegetables are soft, about eight minutes.
2. Add the garlic, cumin, cayenne, and 1/2 tsp. oregano and cook, stirring, until fragrant, about 30 seconds.
3. Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about four minutes.
4. Add the white beans, broth and remaining oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
5. Add the hominy and salt, to taste. Cook, partially covered, ten minutes longer.
one year ago: banana bread with chocolate chips