White chilli

  • Preparation Time20 mins
  • Cooking Time46 mins
  • Serves6
  • DifficultyMedium
1 tbsp olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium poblano peppers (about 125g each), seeded, white ribs removed, finely diced (about 1 1/2 cups)
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper, more to taste
500g white meat turkey mince
2 (465g) tins white beans such as cannellini, preferably low-sodium, drained, rinsed
960ml low-sodium chicken stock
3/4 tsp dried oregano
1 (465g) can hominy, drained, rinsed
Salt
1/4 cup non-fat natural Greek yoghurt
2 tbsps chopped fresh coriander leaves
Lime wedges
1) Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblano peppers and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne pepper and cook, stirring, until fragrant, about 30 seconds.

2) Add the turkey mince and cook, breaking up the meat with a spoon, until the meat is no longer pink, about 2 minutes. Add the white beans, stock and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

3) 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 coriander. Garnish with a lime wedge.

Per serving:

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; Fibre 9 g; Cholesterol 30 mg; Sodium 310 mg
Excellent source of: Protein, Fibre, Thiamin, Vitamin C, Iron, Magnesium, Phosphorus
Good source of: Riboflavin, Niacin, Vitamin K, Potassium, Zinc

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