Turkey Chilli

2		Ingredients
1  tablespoon		olive oil
1-1/2		medium onion,s diced
1/2		stalks celery, diced
4  ounces		medium poblano peppers, seeded and white ribs removed, finely diced (about 1-1/2 cups)
1		clove garlic, minced
1  teaspoon		ground cumin
1/2  teaspoon		ground coriander
1/4  teaspoon		cayenne pepper, more to taste
1  lb.		ground white meat turkey
31  ounces		white beans such as cannelini, preferably low-sodium, drained and rinsed
4  cups		low-sodium chicken broth
3/4  teaspoon		dried oregano
15-1/2  ounces		hominy, drained and rinsed
1  dash		Salt
1/4  cup		nonfat plain Greek-style yogurt
2  tablespoons		chopped fresh cilantro leaves
1		Lime wedge

Tip: For nutritional information on all the ingredients in Turkey Chilli just click on each ingredient name. Then adjust the serving size for any Turkey Chilli ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne 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 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.


Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Calories 320; Total Fat 6 g; (Sat Fat 0.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 31 g; Carb 37 g; Fiber 9 g; Cholesterol 30 mg; Sodium 310 mg