I love chili...especially on chilly, rainy weekends. My hubby and I have been trying to eat less red meat and healthier so I was browsing recipes on the Food Network and ran across this one. I followed it pretty exact, except I used masa flour mixed with water to thicken the broth just a bit and it ads a great flavor, like an enchilada soup. LOVED it. I also swapped low fat sour cream for the yogurt for a garnish since that is what we like on our soups. I will make this again !
adapted from Ellie Krieger / Food Network
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
1/3 cup masa flour
1 cup water
1/4 cup low fast sour cream
2 tablespoons chopped fresh cilantro leaves
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.
Mix 1/3 cup masa flour with 1 cup water and stir. Add to soup with 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 your choice of garnishes.