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Turkey and Hominy Chili With Smoky Chipotle

Melissa Clark
  • 90 minutes
  • Serves 8 to 10

INGREDIENTS

4 tbsp

olive oil

2 1/2 lb

ground turkey

2 tsp

kosher salt

1/2 tsp

freshly ground black pepper

6

garlic cloves, chopped

2 tbsp

chili powder

2

large Spanish onions, chopped

1

red pepper, chopped

1

green pepper, chopped

1

to 2 jalapeño peppers, to taste, seeded and chopped

1 28 ounce can

tomato purée

2 15 ounce cans

white hominy, drained

2 15 ounce cans

pinto beans, drained

1

bottle beer

2

to 3 chipotles in adobo sauce, to taste, minced

1 tsp

dried oregano

2

bay leaves

Sour cream, for serving

5

scallions, white and light green parts, sliced, for serving

1

bunch chopped cilantro, for serving

Lime wedges, for serving