Smoky Turkey Hominy Chili
A hearty stovetop chili with ground turkey, pinto beans, hominy, tomatoes, and cheddar, finished with lime for brightness.
- Calories
- 760
- Protein
- 48g
- Carbs
- 82g
- Fat
- 25g
Per serving
Ingredients
For 4 servings · 50 min total
- turkeypatted dry24 oz
- pinto beansdrained and rinsed2 can
- hominydrained2 can
- diced tomatoes2 can
- oniondiced1
- garlicminced4 clove
- shredded cheddar4 oz
- lime juice4 tbsp
- olive oil4 tsp
- chili powder4 tsp
- ground cumin2 tsp
- dried oregano1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Finely dice the onion and mince the garlic. Do not rinse the turkey. Wash the cutting board, knife, and your hands with soap and water before touching anything else.
- Pat the turkey dry, then season it with kosher salt and black pepper before it meets the heat. Warm the olive oil in a large pot over medium-high heat, add the turkey, and cook for 6-8 minutes, breaking it into small crumbles, until browned and the thickest pieces reach 165°F (74°C). Transfer it to a bowl, then wash the board, knife, and your hands with soap and water before touching anything else.
- Lower the heat to medium. Add the onion, season lightly with salt, and cook for 4-5 minutes, until translucent and softened. Add the garlic, chili powder, cumin, and oregano, and stir for 30-60 seconds, until fragrant.
- Return the turkey to the pot and add the pinto beans, hominy, and diced tomatoes. Stir, bring to a gentle simmer, and cook for 18-22 minutes, until the chili is thick and the vegetables are tender.
- Stir in the lime juice. Taste and adjust with salt, pepper, and more lime juice. Serve topped with the shredded cheddar.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.