Yummy White Bean Chili


  • 1 tablespoon olive oil
  • 1onion, chopped
  • 3 stalks celery, diced
  • 3poblano peppers, seeded and chopped
  • 2 cloves garlic, minced
  • 1 ¼ teaspoons ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cayenne pepper, or to taste
  • 1 ½ pounds ground turkey
  • 4 cups chicken broth
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • ¾ teaspoon dried oregano
  • 1 (15.5 ounce) can hominy
  • 1 teaspoon salt
  • Directions

  • Step 1

    Heat olive oil in a large skillet over medium heat. Cook and stir onion, celery, and poblano peppers in the hot oil until tender, 5 to 10 minutes. Add garlic, cumin, coriander, and cayenne pepper to onion mixture; cook and stir until garlic is fragrant, about 1 minute.


  • Step 2

    Mix turkey into onion mixture; cook and stir until turkey is cooked through and no longer pink, 5 to 7 minutes. Add chicken broth, cannellini beans, and oregano to turkey mixture; cover skillet and cook for 15 minutes. Stir hominy and salt into chili and continue cooking until heated through, about 15 minutes more.

  • Cook's Notes:

    Garnish each serving with sour cream, cilantro, lime juice, and tortilla chips! Important only to add chips to individual servings (will get soggy). Serve with tortilla chips or bread.

    Add a little water if you like more moisture in your chili or you can use less broth if you would like it a thicker style.

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