So, here's how it went down...
First, the ingredients:
- 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 such as cannelini, preferably low-sodium, drained and rinsed
- 4 cups low-sodium 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
- Lime wedges
Next, mix in the garlic, cumin, coriander and cayenne pepper. I just guestimated this part - just a few even shakes of each throughout with a little more cumin and a little less cayenne.
Then, add in the ground turkey meat. Make sure to blend it all well as the turkey cooks until it's no longer pink. It should look something like this...
Now, add the white beans (I used one can of navy beans and one can of cannelini for a little variety), broth, and oregano. For the broth, I used chicken bouillon cubes, because I hate having left over broth that ends up just sitting in my fridge for a month. Let this simmer, partially covered, for about 25 mins while stirring occasionally.
Next, add the hominy, salt (I added a little fresh ground pepper too), and cayenne to taste. Let this simmer for another 10 minutes, partially covered.
Then, I served the chili with a spoonful of non-fat greek yogurt (you could probably use sour cream here if you wanted to be a little naughty) and cilantro, as the recipe suggested. I also added a little bit of monterrey jack cheese for fun and flavor!
Scrumptious! And healthy to boot!