White Bean and Turkey Chili

Big on flavor and fiber, this Tex-Mex style chili makes a great weeknight meal option and freezes well. This recipe makes 6 servings, but can easily be doubled.

PREP TIME: 10 minutes
COOK TIME: 50 minutes

1 tablespoon olive oil
1 medium white or yellow onion, diced
3 medium poblano peppers, seeded and finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper, more if you like a spicier chili
1 pound ground white meat turkey
2 15.5-ounce cans white beans, rinsed and drained
1 15.5-ounce can hominy, rinsed and drained
1 15.5-ounce can corn kernels, drained
4 cups chicken stock
Salt and pepper, to taste

Heat a large, heavy-bottomed skillet to medium and add oil. Add onion and pepper and cook until vegetables are softened, about 5-6 minutes. Add garlic and spices and cook for one minute more. Add turkey and break up with a wooden spoon; cook for 5 minutes. Add stock and cook for 20 minutes. Add beans and corn; cook for 10 more minutes. Season with salt and pepper to taste. Serve warm.