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.



Ingredient Checklist


Instructions Checklist
  • 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.


Cook's Notes

Hominy is the hulled, dried white or yellow kernels of field (not sweet) corn. Canned white hominy is available at Latin markets and most supermarkets.

Suggested toppings: radishes, sliced scallions, sour cream.

Reviews (4)

101 Ratings
  • 5 star values: 26
  • 4 star values: 36
  • 3 star values: 26
  • 2 star values: 11
  • 1 star values: 2
Rating: 5 stars
It was real good. Changed the beans at times. Added chopped spinach. Corn added too. Easy. Even doubled the recipe once. Healthy enuf for a picky eater.
Rating: 5 stars
This is my all time favorite chili , but it’s not conventional. I love hominy which plays a big role in this dish along with the masa. It has a very comforting taste and is easy to put together .
Rating: 5 stars
This was one of my favorite chilis. The rosemary and cornmeal give it a unique touch. I definitely recommend it...as long as you like hominy and rosemary. With just 1 serrano and ribs removed, it was mild.
Rating: 5 stars
I made this recipe tonight. I was astounded at the wonderful flavor, especially since I never was a big fan of hominy but in this recipe it really worked. It was easy to make, too. I will definitely be making this one again. I served it with Onion Cornbread, also delicious.