White chili with ground turkey and corn

Ingredients:

• 450 g of ground white turkey meat
• 2 cans (440g each) white beans, drained and rinsed
• 1 can (440 g) white hominy corn, drained and rinsed
• 1 tbsp. l. olive oil
• 1 medium onion, diced (about 1.5 cups)
• 2 stalks celery, diced (about 1/2 cup)
• 1 crushed clove of garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 teaspoon cayenne pepper, plus more to taste
• 3 medium poblano ancho peppers (about 110g each), seeds and white membranes removed, diced (about 1.5 cups)
• 4 cups lightly salted chicken broth
• 3/4 tsp dried oregano
• Salt
• 1/4 tbsp. low-fat yogurt without additives
• 2 tablespoons chopped cilantro leaves
• Lime wedges

Preparation:

1. Heat oil in a Dutch oven or large saucepan over medium heat. Add the onion, celery, and poblano peppers and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the garlic, cumin, coriander, and cayenne pepper and cook, stirring, until fragrant, about 30 seconds.
2. Add the ground turkey and cook, breaking up the meat with a spoon, until no longer pink, about 2 minutes. Add the white beans, broth, and oregano. Cook for 25 minutes, partially covered and stirring occasionally.
3. Add the hominy corn, salt, and a little more cayenne pepper to taste. Continue cooking, partially covered, for another 10 minutes. Ladle the mixture into individual bowls, topping each with 1 tablespoon of yogurt and 1.5 teaspoons of cilantro. Serve the white chili with ground turkey and corn, topped with lime wedges.
   Exit: 1.5 tbsp.
   
   Another version of this dish is - California Turkey Chili.