"CANDY CORN" WHITE CHILI

Provided by Larry Cline

Categories Chili

Time 45m

Number Of Ingredients 14

1 large yellow onion, chopped
1 Tbsp olive oil
1 Tbsp minced garlic (2-3 cloves)
1 lb ground turkey
two 15 oz can(s) yellow hominy, drained
7 oz can chopped green chilies
14 oz can chicken broth (divided use)
1 Tbsp ground cumin
1 tsp salt (or chicken bouillon powder)
16 oz sweet potatoes, peeled and diced
two 15 oz can(s) great northern beans, drained
1 large yellow bell pepper, chopped
1-2 Tbsp corn meal (optional)
1-2 sliced red hot peppers (optional)

Steps:

1. In a large pot over high heat, sweat the onions in the olive oil until beginning to soften.
2. Add the ground turkey and the minced garlic, and continue to stir until the meat loses its pink color.
3. Stir in the drained hominy, the green chilies, HALF of the chicken broth, and the cumin and salt. (The salt may be replaced with chicken bouillon powder for more flavor.) Bring to a boil, then cover and reduce the heat to medium-low. Simmer 10 minutes. Note: Hominy is a starchy corn product used in Southern cooking (it's the basis for grits) and in Hispanic cuisine. Find it near the canned corn or on the Hispanic foods aisle.
4. Stir in the diced* sweet potato, re-cover, and continue to simmer another ten minutes. *half-inch cubes
5. Add more broth if too dry, or stir in some corn meal if too soupy. Stir in the drained beans and the yellow bell pepper and simmer until heated through (these are saved to last so they won't get too mushy.)
6. Serve in bowls, topped with sliced hot pepper if desired, and with crusty French bread on the side. Go light the Jack-o'-lantern, and then enjoy!