WHITE CHILI

WHITE CHILI
　
1 teaspoon olive oil
1 medium onion, diced about (1-1/2 cups)
2 stalks celery, diced (about ½ cup)
3 medium poblano peppers (about 4-oz. each) seeded and
white ribs are removed, finely dice (about 1-1/2 cups)
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon coriander
¼ teaspoon cayenne, more to taste
1 lb. ground white meat turkey
2 (15.5-oz.) cans white beans such as cannelin, preferably low-sodium,
drained and rinsed4 cups low-sodium chicken broth
¾ teaspoon dried oregano
1 (15.5-oz.) can hominy, drained and rinsed
Salt
¼ cup nonfat plain Greek-style yogurt
2 tablespoons chopped fresh cilantro leaves
Lime wedges
　
Heat the oil in a 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 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 individually bowls and top each serving with one tablespoon of yogurt and 1-1/2 teaspoons of cilantro. Garnish with a lime wedge.
　
Yield: 6 servings