Enjoy this comfort food with a glass of 2014 Talley Vineyards Edna Valley Pinot Noir. The elegant flavors of the wine will subtly complement, without overpowering, the flavors of the chili.
Ingredients
1 T olive oil
1 medium onion, diced (about 1 ½ cups)
2 ribs of celery, diced (about ½ cup)
3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 ½ cups)
1 clove garlic, minced
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper, more to taste
1 pound ground white meat turkey
2 cans (15 oz.) white beans such as cannellini, drained, rinsed
4 cups low-sodium chicken broth
¾ tsp dried oregano
1 can (15 oz.) hominy, drained and rinsed
Salt
¼ cup nonfat plain Greek-style yogurt
2 T chopped fresh cilantro leaves
Lime wedges
Directions
Heat the oil in a 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 T of yogurt and 1 ½ tsp of cilantro. Garnish with a lime wedge.
