We love Liz Edmunds' recipe for white chicken chili, so when I saw this recipe for white turkey chili, I was a little leery (don't fix it if it isn't broken!), but I made it anyway. I'm so glad I did, because we liked it BETTER than our white chicken chili!! It's so fresh and flavorful, and the fresh lime juice is a MUST!! It's super healthy too, and we're adding this recipe to our stack of faves! Can't wait to make it again!
White Turkey Chili
[recipe adapted from apple a day]
1 Tbsp olive or canola oil
1 medium yellow onion, diced
2 stalks celery, diced
1 green pepper, diced (original recipe called for 3 poblanos, but my store was out, so I did a bell pepper and it was great, but feel free to use poblanos)
3 cloves of garlic, minced
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper, or more to taste
1 tsp dried oregano
1 lb. ground turkey
2 (15.5-oz) cans low-sodium white beans, drained and rinsed
4 cups low-sodium chicken broth
1 (15.5-oz) cans white hominy, drained and rinsed (we've found the more expensive brands are more crisp)
1 tsp salt (less if not using low-sodium beans)
Non-fat or low-fat sour cream or plain Greek yogurt, for serving
1 avocado, cut into cubes, for serving
1/4 cup chopped fresh cilantro, for serving
Fresh limes, for serving
Heat the oil in a large pot over medium heat. Add the onion, celery, peppers, and cook, stirring occasionally, until the vegetables are soft, about eight minutes.
Add the garlic, cumin, cayenne, and oregano 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 four minutes.
Add the white beans and broth and cook for ten minutes.
Serve topped with sour cream, cilantro, avocado, and a good squeeze of lime juice.
We served it with a nice loaf of crusty bread!
I'm not going to say anything more than you should make this! It's a new fave!! Let us know how you like it!