Best 13 Turkey Chili With Hominy Recipes

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Welcome to the world of culinary delights, where flavors dance and aromas tantalize the senses! In this article, we embark on a culinary adventure to discover the best recipe for a delectable dish that combines the hearty flavors of turkey, the earthy goodness of hominy, and a symphony of spices. Join us as we explore the secrets behind crafting the perfect turkey chili with hominy, a dish that promises to warm your soul and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE



Turkey and Hominy Chili With Smoky Chipotle image

Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig's head. Just reading about it causes my enthusiasm to wane. This stew is a compromise; a sort of a pozole-chili hybrid, loaded with ground turkey, bell peppers, hominy and pinto beans. Chile powder adds heat, jalapeño brightness and canned chipotle chile in adobo smokiness and depth. A bottle of beer provides a pleasant bitterness that complements the spice. This recipe makes a very large batch perfect for entertaining or for stocking the freezer, but you can easily half it to feed a family of four.

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

4 tablespoons olive oil
2 1/2 pounds ground turkey
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 garlic cloves, chopped
2 tablespoons 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 12-ounce bottle beer
2 to 3 chipotles in adobo sauce, to taste, minced
1 teaspoon 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

Steps:

  • In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
  • Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
  • Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 0 grams

FRENCH LENTIL AND HOMINY CHILI



French Lentil and Hominy Chili image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons grapeseed oil
1 small onion, chopped
3 cloves garlic, peeled and chopped
1 jalapeno, ribs removed and chopped
1 yellow bell pepper, diced 1/3-inch
1 red bell pepper, diced 1/3-inch
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/4 teaspoons kosher salt
1 cup French lentils, picked through, soaked and rinsed (see Cook's Note)
1 1/2 cups brown ale, such as Turbodog
One 28-ounce can diced tomatoes
One 15-ounce can hominy, drained and rinsed
1/4 cup cilantro leaves
1 avocado, diced
1/2 cup cotija cheese, crumbled
Lime wedges, optional

Steps:

  • Heat a large Dutch oven over medium high heat. When it is hot, add the oil and diced onion. Cook for 3 minutes, stirring often with a wooden spoon. Add the garlic, jalapeno, yellow and red peppers and continue to cook, stirring often, for an additional 4 minutes. Add the chili powder, cumin and salt and stir until the mixture is fragrant. Add the lentils, beer, tomatoes and 1 1/4 cup water and stir to combine. Bring to a simmer and reduce the heat to medium low. Cover the pot and simmer for 25 minutes. Uncover the chili and add the hominy. Continue to cook uncovered until the chili has thickened slightly and the lentils are cooked through, about 15 minutes more. Serve topped with the cilantro, avocado and cotija cheese. Finish with a squeeze of lime if desired.

GROUND TURKEY AND HOMINY



Ground Turkey and Hominy image

Hominy is a real favorite of mine, so when I saw this fast-to-fix ground turkey recipe, I had to try it. With its flavorful combination of spices, it makes a warming meal on a cool night. -Esther Hoff-Sherrow, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 pounds ground turkey
1 large onion, chopped
2 tablespoons olive oil
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 cans (15-1/2 ounces each) hominy, rinsed and drained

Steps:

  • In a large skillet, cook turkey and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes and seasonings; heat through. Add hominy and heat through.

Nutrition Facts : Calories 287 calories, Fat 16g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 989mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.

KHALIL'S TURKEY AND WHITE-BEAN CHILI



Khalil's Turkey and White-Bean Chili image

Turkey and White-Bean Chili with no tomatoes may sound unorthodox, but it is destined to become a classic. Lots of fresh rosemary and hominy also set this chili apart.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 1h20m

Number Of Ingredients 14

3 tablespoons vegetable oil
1 large white onion, chopped
3 garlic cloves, minced
1 to 2 serrano chiles, seeded and minced
4 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon cayenne pepper
Coarse salt
1 pound ground white-meat turkey or chicken
5 cups low-sodium chicken broth
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) white hominy, rinsed and drained
3 tablespoons cornmeal

Steps:

  • In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes. Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.

Nutrition Facts : Calories 338 g, Fat 15 g, Fiber 6 g, Protein 21 g, SaturatedFat 3 g

GROUND TURKEY AND HOMINY



Ground Turkey and Hominy image

This is from Weeknight Cooking Made Easy. I haven't made it yet but it sounds simple and tasty - two of my prerequisites!

Provided by BeansnRice

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground turkey
1 large onion, chopped
1 teaspoon garlic, minced
2 tablespoons olive oil
2 (14 1/2 ounce) cans tomatoes, diced and undrained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
2 (15 1/2 ounce) cans hominy, rinsed and drained

Steps:

  • Cook the turkey, onion and garlic in oil until meat is no longer pink.
  • Drain.
  • Stir in the tomatoes and seasonings and heat through.
  • Add hominy and heat through.

Nutrition Facts : Calories 267.3, Fat 11.4, SaturatedFat 2.4, Cholesterol 58.7, Sodium 594, Carbohydrate 22.5, Fiber 4.8, Sugar 5.6, Protein 19.8

CHILI-FLAVORED TURKEY STEW WITH HOMINY AND TOMATOES



Chili-Flavored Turkey Stew With Hominy and Tomatoes image

This scrumptious Southwestern-inspired stew can be prepared in minutes using leftover turkey.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Stews

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, cut into medium dice
½ red bell pepper, stemmed, seeded and cut into small dice
3 large garlic cloves, minced
¼ cup chili powder
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken broth
2 cups canned hominy, drained
4 cups leftover turkey meat, pulled into large pieces
Salt and pepper, to taste
2 tablespoons minced fresh cilantro

Steps:

  • Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 16.8 g, Cholesterol 70.9 mg, Fat 10.6 g, Fiber 4.4 g, Protein 29.9 g, SaturatedFat 2.4 g, Sodium 536.7 mg, Sugar 4.6 g

TURKEY CHILI



Turkey Chili image

Turkey Chili

Categories     Soup/Stew     Bean     Pepper     Tomato     turkey     Fall     Gourmet     Quick and Healthy

Yield Makes about 12 cups, serving 8

Number Of Ingredients 17

2 cups chopped onion
4 garlic cloves, chopped fine
1/4 cup olive oil
two 35-ounce cans plum tomatoes including the juice
a 15-ounce can tomato purée
1/4 cup chili powder
1 1/2 tablespoons ground cumin
1 tablespoon dried hot red pepper flakes
1 teaspoon dried orégano
1/2 teaspoon cinnamon
1 tablespoon salt
1/2 teaspoon black pepper
the drumsticks, legs, and wings from a cooked turkey
2 green bell peppers, chopped coarse
two 19-ounce cans kidney beans rinsed and drained well
sour cream as an accompaniment if desired
coarsely grated Cheddar as an accompaniment if desired

Steps:

  • In a large kettle cook the onion and the garlic in the oil over moderate heat, stirring, until they are golden, add the tomatoes with the juice, the tomato purée, 2 cups water, the chili powder, the cumin, the red pepper flakes, the orégano, the cinnamon, the salt, and the black pepper, and combine the mixture well. Add the turkey parts and simmer the chili, uncovered, stirring occasionally, for 2 hours. Transfer the turkey parts with a slotted spoon to a plate and let them cool until they can be handled. Stir the bell peppers and the beans into the chili, add the turkey meat, discarding the skin and bones, and simmer the chili, stirring occasionally, for 40 minutes, or until the bell peppers are tender. The chili may be in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 minutes. Serve the chili topped with the Cheddar.

SPICY TURKEY CHILE VERDE WITH HOMINY AND SQUASH



Spicy Turkey Chile Verde with Hominy and Squash image

Provided by Bon Appétit Test Kitchen

Categories     Poultry     turkey     Sauté     Quick & Easy     Low Cal     High Fiber     Father's Day     Dinner     Poultry Sausage     Butternut Squash     Fall     Healthy     Hominy/Cornmeal/Masa     Chile Pepper     Bon Appétit

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 pound spicy fully cooked turkey sausages (such as habanero and green chile or andouille), diced
1 large fresh poblano chile,* stemmed, seeded, cut into 1/2-inch pieces (1 generous cup)
1 1/2 teaspoons dried oregano
4 large garlic cloves
1 15-ounce can hominy in juice
1 cup bottled thick and chunky salsa verde (medium heat)
1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
2 cups 3/4-inch cubes peeled butternut squash (8 ounces)

Steps:

  • Heat oil in heavy large pot over medium heat. Add sausage. Sauté to heat through, about 4 minutes. Add chile and oregano. Press in garlic. Stir 2 minutes. Add hominy with juice, salsa verde, 1/2 cup cilantro, and squash. Bring to simmer. Cover, reduce heat to medium-low, and simmer until squash is tender, stirring occasionally, 12 to 15 minutes. Uncover and simmer to thicken, if desired. Transfer chile verde to bowl. Sprinkle with remaining 2 tablespoons cilantro and serve.

HOMINY TACO CHILI



Hominy Taco Chili image

This is a recipe from Taste of Home that my family just loves. It mixes two of our favorite things! The recipe says that it even freezes well but we usually eat the left overs the next day!

Provided by QueenJellyBean

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 large onion, chopped
2 (15 1/2 ounce) cans hominy, drained
2 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup water
1 (1 1/4 ounce) envelope taco seasoning
1 (1 ounce) envelope ranch dressing mix
2 teaspoons ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
corn chips (Fritos)

Steps:

  • Cook beef and onion over medium heat in a dutch oven until meat is no longer pink; drain.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Serve garnished with shredded cheddar and corn chips if desired.
  • Freeze remaining chili in a freezer container for up to 3 months.
  • To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired.

Nutrition Facts : Calories 329.2, Fat 8.7, SaturatedFat 3, Cholesterol 30.8, Sodium 558.4, Carbohydrate 46.5, Fiber 10.7, Sugar 7.4, Protein 18.5

CHICKEN CHILI WITH HOMINY



Chicken Chili with Hominy image

This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 11

1 tablespoon canola oil
1 pound boneless, skinless chicken thighs
1 medium onion, diced
2 garlic cloves, minced
1 medium poblano chile, diced
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) white navy beans, drained and rinsed
1 can (15 ounces) hominy, drained
Coarse salt and ground pepper
Fresh cilantro, for garnish (optional)
Jalapeno-pepper sauce, such as green Tabasco, for serving (optional)

Steps:

  • In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside.
  • Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes.
  • Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes.
  • Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired.

Nutrition Facts : Calories 399 g, Fat 9 g, Fiber 9 g, Protein 34 g

BUTTERNUT SQUASH AND TURKEY CHILI



Butternut Squash and Turkey Chili image

This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!

Provided by CPolencheck

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 50m

Yield 12

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
½ cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
  • Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 20.5 g, Cholesterol 23.7 mg, Fat 3.3 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 709.2 mg, Sugar 4.8 g

HOMINY BEEF CHILI



Hominy Beef Chili image

Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it's a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. -Steve Westphal, Wind Lake, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

2 tablespoons canola oil
1 boneless beef chuck roast (3 to 4 pounds), cut into 1-inch pieces
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large sweet red pepper, finely chopped
1/2 cup chopped onion
1 can (4 ounces) chopped green chiles
2 garlic cloves, minced
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups frozen corn
Optional: Shredded cheddar cheese and sour cream

Steps:

  • In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.

Nutrition Facts : Calories 401 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 714mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein.

TURKEY CHILI



Turkey Chili image

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Provided by Pierre Franey

Categories     weeknight, project, main course, side dish

Time 35m

Yield 6 servings or more

Number Of Ingredients 18

1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Steps:

  • Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
  • Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
  • Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
  • Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram

Tips:

  • To save time, use pre-cooked or canned turkey instead of cooking it from scratch.
  • Use a variety of beans and vegetables to add flavor and texture to your chili. Some good options include black beans, pinto beans, kidney beans, corn, and tomatoes.
  • Season your chili to taste with chili powder, cumin, garlic powder, and salt and pepper. You can also add a touch of heat with cayenne pepper or red pepper flakes.
  • Let your chili simmer for at least 30 minutes to allow the flavors to develop.
  • Serve your chili with your favorite toppings, such as sour cream, shredded cheese, chopped onions, or cilantro.

Conclusion:

Turkey chili with hominy is a delicious and hearty meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this turkey chili recipe a try.

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