Tuesday, November 29, 2011

White Turkey Chili

Seeing as how I don't really like turkey much in the first place, the job of eating most of the leftover turkey at our house fell on my husband's shoulders. So I took pity on the poor guy and jazzed it up into something new so he wouldn't get bored. Of course it's not a bad dish for people who don't like turkey either. There's so much other stuff going on in there to distract you, you might not even notice you're eating turkey at all. That might have worked on me if I hadn't actually cooked it.

Yield: 6 servings

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 (seeded & 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
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 lb. cooked white meat turkey, chopped (about 4 cups)
1 (15.5-ounce) can hominy, drained and rinsed
sea salt to taste
1/4 cup plain Greek yogurt
2 tablespoons chopped fresh cilantro
lime wedges for garnish

1.       Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery and poblanos; 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.
2.       Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
3.       Add the turkey, hominy and salt and more cayenne pepper, to taste, and continue cooking, uncovered, for 30 minutes or until liquid has reduced to desired consistency.
4.       Ladle into individual bowls and top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro. Garnish with a lime wedge.

slightly adapted from Ellie Krieger
poblano peppers
onion, celery and poblanos
adding garlic and spices
adding beans, broth and oregano
adding turkey and hominy

Hominy are hulled corn kernels that have been stripped of
their bran and germ. It comes in white and yellow (I used white).
white turkey chili

My chili would have been whiter, but I ran out of
white meat, so I added some dark meat too.
topped with Greek yogurt, chopped
cilantro and a sprinkling of lime juice

1 comment:

Randi said...

Looks perfect for a cold day.

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