Turkey And Hominy Chili Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 pound ground skinless lean turkey breast | ||
| Tomatoes | 1 Can (10oz), diced | |
| Green chiles | 1 Can (10oz), chopped | |
| Tomato Paste | 1/2 Can (10oz) | |
| Chipotle chili powder | 2 Teaspoon | |
| Dried oregano | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Hominy | 1 Can (10oz), drained | |
| Red onion | 1/2 Cup (16 tbs), finley chopped | |
| Radishes | 6 , shredded | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup shredded fat-free Monterey Jack cheese | ||
Directions
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.
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.
Chef
