Prep 15 mins
Cook 15 mins
My SIL loved this so much she posted it in her FB notes. I finally got the chance to try it when I went to visit her earlier this month and it is so tasty! I came home and made it for my husband. It's really more of a soup than a chili, but the flavors all work so well together...you have to try it! Oh...and apparently it freezes well...
- 1⁄2 cup onion
- 2 stalks celery, diced
- 1 garlic clove, minced
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper (to taste)
- 1 lb ground turkey or 1 lb ground chicken
- 2 (15 ounce) cans white beans, such as cannellini, drained and rinsed
- 4 cups chicken broth
- 3⁄4 teaspoon dried oregano
- 1 (15 ounce) can hominy, drained and rinsed
- 1⁄4 cup plain fat free Greek yogurt
- 1⁄2 cup chopped cilantro leaf
- lime wedge
- In a large pot, sauté onion and celery. Stir occasionally until vegetables are soft, about 8 minutes.
- Add chilies, garlic, cumin, coriander and cayenne. Stir until fragrant, about 30 seconds.
- Add turkey (or chicken) and cook until meat is no longer pink.
- Add the white beans, hominy, broth and oregano.
- Season to taste.
- Heat to temperature.
- Serve into bowls and top each with 1 tablespoon yogurt and 1 ½ teaspoon cilantro and a lime wedge. (I haven't tried with yogurt, we had ours with lime juice, cilantro, and hot sauce).
This was really quite a simple and very tasty dish. I didn't have ground chicken/turkey so I used chicken that I cut up into chunks. I did cut the recipein half for DH and I and also used homemade chicken broth but otherwise followed the recipe. Thank you for posting. Made for Spring PAC 2013.