Well spring has sprung here in Boston, but … it’s still pretty chilly. If it’s still a little colder than you’d like wherever you are, this turkey chili will certainly warm you up! This is a variation on a recipe that Jeff’s former roommate used to make back when they lived in Santa Monica, CA. It’s an easy, hearty chili, that’s full of flavor. For those who have never had hominy, this chili is sure to make you a fan.
Roasting peppers is super easy, and is a great way to add some smoky flavor to your dishes. If you have a gas range, you can roast the peppers directly over an open flame; alternatively, roast the peppers under the broiler, until they are blistered and blackened all over. Immediately place the peppers in a plastic bag, and seal. When the peppers are cool enough to handle, remove from the bag, and peel off the skin – it should be very easy to remove. And there you have it – roasted peppers!
Turkey Chili with Hominy
Yield: 6 servings
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 yellow pepper, chopped
- 1 tablespoon olive oil
- 1 lb ground turkey (we like 93/7)
- 1-2 jalapeno peppers, minced, seeded if desired
- 1 teaspoon chili powder, or to taste
- 1/2 teaspoon chipotle chili powder, or to taste
- 10 ounce package frozen spinach, defrosted and drained
- 2 poblano peppers, roasted and chopped
- 2 14-ounce cans chopped tomatoes, with juice
- 1 14-ounce can hominy, drained
- Salt & pepper, to taste
- Shredded cheddar cheese, for serving
- Heat a large saucepan over medium-high heat, and add olive oil. Sauté onions, garlic, and yellow pepper until vegetables are tender, about 3-4 minutes.
- Add turkey, jalapeno, and chili powders to pan, and season with salt and pepper to taste. Sauté until cooked through. Remove from heat, and set aside.
- Place spinach, poblano peppers, tomatoes with juice, hominy, and turkey mixture in large pot over medium heat. Bring to a boil.
- Reduce heat to bring to a simmer, and cook, covered, for 25 minutes.
- Season to taste, and serve with shredded cheddar cheese.