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
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.
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.
Delicious, even better with fresh pinto beans
We made this tonight without the tomatoes or the beer. We substituted an equal amount of broth and water. Because there was no tomato, what we made is probably not considered chili. That being said, it was SO delicious! All the seasonings were wonderful. We used only 2 of the chipotles, and served with avocado, sour cream and fresh lime. Please consider trying it this way! I will never make this recipe any other way, and we will be making this again and again.
This year's Thanksgiving dinner. Absolutely delicious!