Goya’s White Turkey Chili with Hominy
Goya Foods Executive Chef, Fernando Desa, shares his light take on a hearty winter chili. This brothy version has all of the spice and complexity that you want from a chili, but with a leaner combination of white beans, hominy and cooked turkey.
Ingredients
- 1 Tablespoon GOYA® Extra Virgin Olive Oi
- 1 medium onion diced
- 2 stalks CELERY diced
- 2 jalapeño peppers seeded and diced
- 1 teaspoon GOYA® Minced Garlic
- 1 teaspoon GOYA® Ground Cumin
- 1 teaspoon ground coriander
- 1 packet Sazón GOYA® without Annatto
- 1 pound Ground Turkey
- 2 packets GOYA® Powdered Chicken Flavored Bouillon
- Two 15.5 ounce cans GOYA® Cannellini drained and rinsed
- One 15 ounce GOYA® White Hominy drained and rinsed
- GOYA® Adobo All-Purpose Seasoning with Pepper to taste
- sour cream for serving
- chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, celery and peppers and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, cumin, coriander and Sazón and cook, stirring, until fragrant, about 30 seconds.
- Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink, about 5 minutes. Add the white beans, bouillon and 4 cups of water. Cook, partially covered and stirring occasionally, for 25 minutes.
- Add the hominy and Adobo to taste, and continue cooking, partially covered, about 10 minutes longer. Ladle into bowls and top with sour cream and cilantro. Serve with lime wedges.
Notes
This recipe is courtesy of Goya Foods.
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