White Chili Recipe
Have been looking for a good white chili recipe for a while and finally came across one I like! There’s a lot of room for modification/customization to this recipe, so, feel free to play with it.
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper, more to taste
1 pound ground white meat turkey
2 (15.5-ounce) cans white beans, preferably low-sodium, drained and rinsed. (I used great northerns)
4 cups low-sodium ORGANIC or HOME MADE chicken broth
3/4 teaspoon dried oregano
1 (15.5-ounce) can hominy, drained and rinsed
1/4 cup nonfat plain Greek-style yogurt
2 tablespoons chopped fresh cilantro leaves
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes (this took more like 4-5 minutes, to be honest). Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro (I skipped the Cilantro… not a fan). Garnish with a lime wedge.
Calories 320; Total Fat 6 g; (Sat Fat 0.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 31 g; Carb 37 g; Fiber 9 g; Cholesterol 30 mg; Sodium 310 mg