Khalil's Turkey and White-Bean Chili

By mschweickert

Ingredients

• 3 tablespoons vegetable oil
• 1 large white onion, chopped
• 3 garlic cloves, minced
• 1 to 2 serrano chiles, seeded and minced
• 4 teaspoons chopped fresh rosemary leaves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano (preferably Mexican)
• 1/4 teaspoon cayenne pepper
• Coarse salt
• 1 pound ground white-meat turkey or chicken
• 5 cups low-sodium chicken broth
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) white hominy, rinsed and drained
• 3 tablespoons cornmeal

Preparation

Step 1

Directions

In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes. Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.