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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I finally got the chance to try it when I went to visit her earlier this month and it is so tasty. I came home and made it for my husband. It's really more of a soup than a chili, but the flavors all work so well together. you have to try it. Oh. and apparently it freezes well. Ingredients:
1/2 cup onion |
2 stalks celery, diced |
1 garlic clove, minced |
1 (4 ounce) can diced green chilies |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon cayenne pepper (to taste) |
1 lb ground turkey or 1 lb ground chicken |
2 (15 ounce) cans white beans, such as cannellini, drained and rinsed |
4 cups chicken broth |
3/4 teaspoon dried oregano |
1 (15 ounce) can hominy, drained and rinsed |
salt |
1/4 cup plain fat free greek yogurt |
1/2 cup chopped cilantro leaf |
lime wedge |
Directions:
1. In a large pot, sauté onion and celery. Stir occasionally until vegetables are soft, about 8 minutes.
2. Add chilies, garlic, cumin, coriander and cayenne. Stir until fragrant, about 30 seconds.
3. Add turkey (or chicken) and cook until meat is no longer pink.
4. Add the white beans, hominy, broth and oregano.
5. Season to taste.
6. Heat to temperature.
7. Serve into bowls and top each with 1 tablespoon yogurt and 1 1/2 teaspoon cilantro and a lime wedge. (I haven't tried with yogurt, we had ours with lime juice, cilantro, and hot sauce).
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