Turkey Chili with Hominy
This weeknight Turkey Chili can be on the table in under 45 minutes.
Servings 4
Calories 442kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion finely chopped
- 1 pound ground turkey
- 1 ½ tablespoons ancho chile powder
- 2 teaspoons ground cumin
- ½ teaspoon chipotle powder
- salt
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3 cups low sodium beef stock
- 15 ounce hominy canned, drained and rinsed
- ½ cup cheddar cheese shredded
- ½ cup cilantro chopped
- ½ cup sour cream
- tortilla cheese
Instructions
- Heat the olive oil over medium high heat in a medium saucepan. When shimmering add the onion and garlic. Cook about 3 minutes.
- Add the turkey, ancho powder, cumin, and chipotle powder. With a wooden spoon, break up the turkey as it cooks, until it's lightly browned, about 5 minutes.
- Stir in the flour and then the tomato paste.
- Add the stock and the hominy. Turn the heat to medium and simmer for about 15 minutes. Taste and add salt and pepper if needed.
- Serve the soup in bowls and provide cheddar cheese, cilantro, sour cream and tortilla chips for garnishing.
Nutrition
Calories: 442kcal | Carbohydrates: 26g | Protein: 37g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 980mg | Potassium: 898mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1520IU | Vitamin C: 3.7mg | Calcium: 187mg | Iron: 3.7mg