Turkey And Hominy Chili
|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|
|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)|
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.