- 1 tablespoon olive oil
- 1 onion, chopped
- 3 stalks celery, diced
- 3 poblano peppers, seeded and chopped
- 2 cloves garlic, minced
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper, or to taste
- 1 1/2 pounds ground turkey
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 3/4 teaspoon dried oregano
- 1 (15.5 ounce) can hominy
- 1 teaspoon salt
- Heat olive oil in a large skillet over medium heat. Cook and stir onion, celery, and poblano peppers in the hot oil until tender, 5 to 10 minutes. Add garlic, cumin, coriander, and cayenne pepper to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
- Mix turkey into onion mixture; cook and stir until turkey is cooked through and no longer pink, 5 to 7 minutes. Add chicken broth, cannellini beans, and oregano to turkey mixture; cover skillet and cook for 15 minutes. Stir hominy and salt into chili and continue cooking until heated through, about 15 minutes more.
05/08/2018
recipepes.com
Yummy White Bean Chili, recipe
PT15M
PT1H
5
455 calories
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