Turkey and Hominy Chili With Smoky Chipotle
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons olive oil
- 2½pounds ground turkey
- 2teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- 6garlic cloves, chopped
- 2tablespoons chili powder
- 2large Spanish onions, chopped
- 1red pepper, chopped
- 1green pepper, chopped
- 1 to 2jalapeño peppers, to taste, seeded and chopped
- 128-ounce can tomato purée
- 215-ounce cans white hominy, drained
- 215-ounce cans pinto beans, drained
- 112-ounce bottle beer
- 2 to 3chipotles in adobo sauce, to taste, minced
- 1teaspoon dried oregano
- 2bay leaves
- Sour cream, for serving
- 5scallions, white and light green parts, sliced, for serving
- 1bunch chopped cilantro, for serving
- Lime wedges, for serving
Nutritional analysis per serving (10 servings)
455 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 32 grams protein; 1147 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with ¾ teaspoon salt and ¼ teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
- Step 2
Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining ½ teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
- Step 3
Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.
Private Notes
Comments
I trust Melissa Clark's recipes, but this one had me worried: the amount of hominy (mine didn't drain at all) and the 3 cups of water. But I should not have doubted. It is a nice hearty chili; the hominy and beans marry well. I used only 2 chipotles in adobo but I think I would add a third the next time I make it.
Restating another comment... this recipe as written would make a HUGE volume of chili. I cut it in half, fed three people, and I still have a TON of leftovers.
The only substitution I made was using buffalo instead of turkey - otherwise followed the recipe almost exactly. Really nice flavor, an interesting variation on the usual chili.
I was very excited to make this version of chili but was underwhelmed. I added some cocoa powder and a touch of cinnamon (which I always put in my beef based chili) and that gave it more depth. Also used more adobo sauce than specified. Definitely don't forget the lime when serving. That was a nice touch. I always add powdered chipotle to chili - next time I'll add canned chipotles and adobo sauce.
Where is the water everyone is commenting on? Was it removed from the current version?
@LA Sunshine I found it in recipe Sorry for wasting your time
I loved this chili recipe! I halved it and it made 5 good servings. I took advice of others and added some worcestershire to the turkey, used broth instead of water and added a dash of cinnamon. I am not drinking alcohol right now so I used 6oz mocha coffee instead.
Fab faux pozole-like recipe which would be easy to make a veggie version or with roasted pork shoulder instead of ground turkey. Actually, I did not have enough ground turkey in the freezer for this recipe so grabbed some frozen ground pork. Just delish!