White Chili

chili

Ingredients
    • 1 tablespoon olive oil
    • 1 medium onion, diced (about 1 1/2 cups)
    • 2 stalks celery, diced (about 1/2 cup)
    • 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
    • 1 clove garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper, more to taste
    • 1 pound ground white meat turkey
    • 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
    • 4 cups low-sodium chicken broth
    • 3/4 teaspoon dried oregano
    • 1 (15.5-ounce) can hominy, drained and rinsed
    • Salt
    • 1/4 cup nonfat plain Greek-style yogurt
    • 2 tablespoons chopped fresh cilantro leaves
    • Lime wedges
 
Heat the oil in 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 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Per Serving:

  • Calories 320; Total Fat 6 g; (Sat Fat 0.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 31 g; Carb 37 g; Fiber 9 g; Cholesterol 30 mg; Sodium 310 mg
  • Excellent source of: Protein, Fiber, Thiamin, Vitamin C, Iron, Magnesium, Phosphorus
  • Good source of: Riboflavin, Niacin, Vitamin K, Potassium, Zinc
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