White Chili… for summer


I know, I know, it’s so steaming hot out this week and we made chili!  We must be crazy, but honestly, it’s so light in this white version, so affordable to make, and so healthy for you to eat that we just went for it.  And I am a little bummed that I just finished the last portion of leftovers today, I could have continued eating this once a day for much longer.  There are so many fresh delicious flavors, a great texture with hominy and bean and turkey, filling, satisfying and plain old good.  If you can’t take the heat, pun intended, just eat this leftover cold.  We served it hot with cool creamy sour cream and fresh grated Gouda or low fat cheddar, topped with fresh cilantro= perfection in a bowl.  Don’t hate, just make it, you won’t be sorry.

White Chili; Recipe by Ellie Krieger

Serves 6

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)
2 cloves 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
1/4 cup nonfat plain Greek-style yogurt or Sour Cream
2 tablespoons chopped fresh cilantro leaves
Lime wedges
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.

Add 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 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.