Turkey and White-Bean Chili
Turkey and white-bean chili with no tomatoes may sound unorthodox, but it is destined to become a classic. Lots of fresh rosemary and hominy also set this chili apart.
- 3 tablespoons vegetable oil
- 1 large white onion, chopped
- 3 garlic cloves, minced
- 1 to 2 serrano chiles, seeded and minced
- 4 teaspoons chopped fresh rosemary leaves
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1/4 teaspoon cayenne pepper
- Coarse salt
- 1 pound ground white-meat turkey or chicken
- 5 cups low-sodium chicken broth
- 1 can (15.5 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) white hominy, rinsed and drained
- 3 tablespoons cornmeal
Suggested toppings: radishes, sliced scallions, sour cream.
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes. Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.
SourceEveryday Food, October 2011