I was doing just that a few months ago when I came across a recipe for a simple, hearty chili in the June 2015 edition of the Food Network Magazine. It was actually the first thing that I made from all of the recipes I tagged that day, adapting it slightly by adding more hominy (because I love the chewiness and earthy flavor), more spices (because I love flavor), and some masa harina to accent the hominy.
This isn't chili in the way that I normally think of chili, like a warming stew, it's actually closer to the meat sauce variety. Aka, there's not a whole lot of liquid. But they recommended serving it over rice, and that was right on. The little bit of liquid that it does have soaks in and adds some flavor to white rice. Oh, and it was on the table in 30 minutes.
Quick Turkey and Hominy Chili
Spiced turkey and chewy hominy are the stars of this easy, hearty weeknight meal.
Prep Time: 5 minutes
Cook Time: 25 minutes
Keywords: turkey hominy entree
Ingredients (serves 4-6)
- 3 tablespoons olive oil
- 2 onions, chopped
- 1/4 cup chopped pickled jalapeños + more to garnish
- 1 tablespoon brine from pickled jalapeños
- 6 cloves garlic, minced
- 2 1/2 pounds ground turkey
- 2 1/2 tablespoons chili powder
- 1 tablespoon masa harina
- 1 tablespoon smoked paprika
- 2 1/2 teaspoons ground cumin
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (25 ounce) can of hominy, drained and rinsed
- 2 cups chicken stock (or turkey stock or water)
- 1/2 teaspoon salt, smoked or regular
- 1/2 teaspoon freshly ground black pepper
- big handful of roughly chopped cilantro
- 2 cups hot cooked rice, to serve
Heat olive oil in a large pot over medium-high heat. Add onion, jalapeños, garlic, and a couple pinches of salt and pepper. Cooking, stirring, until onion is tender, ~5 minutes.
Add turkey, masa harina, chili powder, smoked paprika, and cumin; cook for another 5 minutes or until turkey has browned, breaking it up as it cooks. Add tomatoes and cook for another 5 minutes to start to break down the tomatoes. Add hominy, chicken stock, salt and pepper. Bring to a simmer, then reduce heat and cook until thickened, ~10 minutes.
Stir in the jalapeño brine and half of the cilantro. Taste and adjust seasoning as necessary. Serve over hot rice, garnished with extra cilantro and some more pickled jalapeño, if you wish.
-slightly adapted from Food Network Magazine, June 2015