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Turkey And Hominy Chili

fast.cook's picture
Ingredients
  Olive oil 2 Teaspoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Skinless lean turkey breast 1 Pound
  Diced tomatoes 14 1⁄2 Ounce (1 Can)
  Chopped mild green chilies 4 Ounce (1 Can)
  Tomato paste 6 Ounce (1/2 Can)
  Chipotle chili powder 2 Teaspoon
  Dried oregano 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Hominy 15 Ounce, drained (1 Can)
  Finely chopped red onion 1⁄2 Cup (8 tbs)
  Radishes 6 , shredded
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Shredded fat free monterey jack cheese 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Turkey
Cook Time: 
9 Minutes

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