This chili is delicious and good for you! The sour cream, lime and cilantro add the finishing touch to this chili.
1 TBS olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium poblano peppers, seeded and white ribs removed, finely diced (about 1 1/2 cups)
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 pound ground white meat turkey
2 (15.5-ounce) cans cannellini beans, drained and rinsed
2 cups low-sodium chicken broth *
3/4 tsp dried oregano
1 (15.5-ounce) can hominy, drained and rinsed
1/4 cup low-fat sour cream or nonfat plain Greek-style yogurt
2 TBS chopped fresh cilantro
Heat the oil in large pot over medium heat. Add the onion, celery, poblanos peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, 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. Continue cooking, partially covered, for an additional 10 minutes. Ladle into individual bowls and top each serving with 1 tablespoon of sour cream or yogurt and 1 1/2 teaspoons of cilantro. Squeeze lime wedge over the top.
* The original recipe calls for 4 cups of low-sodium chicken broth. However, I prefer my chili with less liquid so I only use 2 cups.
Source: So Easy – Ellie Krieger