Turkey and Hominy Chili with Smoky Chipotle
Sue Byrom
ingredients
- 4 T. olive oil
- 2 1/2 pounds ground turkey
- 2 t. kosher salt
- 1/2 t. freshly ground black pepper
- 6 garlic cloves, chopped
- 2 T. chili powder
- 1/2 t. chipotle powder
- 2 large Spanish onions, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1-2 jalapeño peppers, to taste, seeded and chopped
- 1 28-ounce can tomato purée
- 2 15-ounce cans white hominy, drained
- 2 15-ounce cans pinto beans, drained
- 1 12-ounce bottle beer
- 3 chipotles in adobo sauce, to taste, minced
- 1 t. dried oregano
- 2 bay leaves
- Sour cream, for serving
- 5 scallions, white and light green parts, sliced, for serving
- 1 bunch chopped cilantro, for serving
- Lime wedges, for serving
directions
- 1
In a large pot over medium-high heat, warm 1 T. oil. Brown half the ground turkey with 3/4 t. salt and
- 2
1/4 t. 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.
- 3
Add remaining 2 T. oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 t. salt. Cook, stirring, until onion is translucent, about 10 minutes.
- 4
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.
Source: Sue Byrom
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