Turkey And Hominy Chili Recipe


Cooking Time9 MinCuisine
Main Ingredient


 Olive oil2 Teaspoon
 Onion1 Large, chopped
 Garlic2 Clove (10 gm), minced
 Skinless lean turkey breast1 Pound
 Diced tomatoes14 1⁄2 Ounce (1 Can)
 Chopped mild green chilies4 Ounce (1 Can)
 Tomato paste6 Ounce (1/2 Can)
 Chipotle chili powder2 Teaspoon
 Dried oregano2 Teaspoon
 Salt1⁄4 Teaspoon
 Hominy15 Ounce, drained (1 Can)
 Finely chopped red onion1⁄2 Cup (8 tbs)
 Radishes6 , shredded
 Chopped fresh cilantro1⁄4 Cup (4 tbs)
 Shredded fat free monterey jack cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1401 Calories from Fat 210

% Daily Value*

Total Fat 25 g38.9%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0.61 mg0.2%

Sodium 1618.2 mg67.4%

Total Carbohydrates 165 g55%

Dietary Fiber 36.1 g144.5%

Sugars 63.1 g

Protein 137 g274.1%

Vitamin A 252.1% Vitamin C 690.7%

Calcium 44.7% Iron 88%

*Based on a 2000 Calorie diet


1 Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and garlic; cook, stirring frequently, until golden, about 7 minutes. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
2 Stir in the tomatoes, green chiles, tomato paste, chili powder, oregano, and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the chili thickens slightly, about 30 minutes. Stir in the hominy and cook until heated through, about 3 minutes.
3 Meanwhile, combine the red onion, radishes, and cilantro in a small bowl. Divide the chili mixture among 4 bowls; sprinkle each evenly with the cheese, then the radish mixture.