White Chili

2008, Ellie Krieger, All Rights Reserved

Photo: White Chili

TOTAL TIME: 1 hr 6 min
Prep: 20 min
Inactive Prep: --
Cook: 46 min
 
YIELD: 6 servings, serving size: 1 1/2 cups
LEVEL: Intermediate

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
  • Salt
  • 1/4 cup nonfat plain Greek-style yogurt
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges
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Directions

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. 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. 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
Excellent source of: Protein, Fiber, Thiamin, Vitamin C, Iron, Magnesium, Phosphorus
Good source of: Riboflavin, Niacin, Vitamin K, Potassium, Zinc

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on May 07, 2013

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    I loved the inclusion of hominy. What a great recipe. The more you ate, the better it tasted. This chili tasted best right after cooking rather than sitting and eating the next day.

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  • on April 09, 2013

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    Thank you Ellie for this wonderful heartwarming and healthy dish. Very easy to customize to taste. We make this regularly and last time we didn't have any poblano peppers so we substituted 1 habanaro. Well, it was too hot for everyone but me so I put it into 1 qt freezer bags and folded them flat and take them to work for lunch. Warm them up in the microwave and add a salad -- perfect! thanks again Ellie just love you!

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  • on September 29, 2012

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    very tastey.....so healthy.....

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