Swimsuit season is approaching chili.

So we have hit the month of March. Temperatures normally sit between that 30 – 40 degree mark and people slowly begin to emerge from their homes. Hello neighbor, haven’t seen you in 5 months. Wow, your kid is literally a head taller.

Along with March comes spring break. That typically means some type of summer attire/swim suit will be worn. No need to panic! Let me introduce you to a lovely little bowl of white chili. White chili meet mom who has (imaginary) thigh issues. Mom with (imaginary) thigh issues meet 320 calories per serving white chili. Hellooo.

Honestly, this chili tastes bad for you. Meaning the flavor is out of this world. In no way will you feel like you are eating ‘healthy’ food. And if M will eat two bowls of it – it’s the real thing since he pretty much will go no where near anything below 550 calories. And he of course has no thigh issues, real or imaginary. NOT FAIR.

This recipe really is great. It’s a perfect transitional chili for spring and it’s incredibly easy to make. One note I do have, the original recipe calls for the poblano peppers to just be chopped and sautéed with the onions and celery. When I’m in a rush for time, (Tuesday at 6:15) I’ll do this. If I have a bit more time to cook (Sunday afternoon) I like to char the poblano peppers as I prefer this flavor. To do this, turn your broiler on high and char until all sides of poblano are dark. Let them steam in a bowl covered with saran wrap until cool. Then peel off the skin (will be easy), remove seeds and white ‘ribs’, and chop. I’ve made the chili either way and both have been delicious. Just different flavors.

White Chili
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  1. 2 TBS olive oil
  2. 1 onion, chopped
  3. 4 celery stalks, chopped
  4. 3 poblano peppers, chopped or charred and then chopped
  5. 3 garlic cloves, minced
  6. 1 tsp cumin
  7. 1/2 tsp coriander
  8. 1/4 tsp cayenne pepper
  9. salt and pepper
  10. 1 lbs ground white meat turkey
  11. 2 15.5 ounce cans of cannelini beans, drained and rinsed
  12. 5 cups chicken stock
  13. 3/4 tsp oregano
  14. 1 15.5 ounce can hominy, drained and rinsed (wondering what the heck this is? I was. It is pretty much a 'skinned' kernel of corn. Weird...yes. Tasty? Yes.)
  15. Greek yogurt, cilantro, limes & cheese (optional garnishes)
  1. Heat olive oil in a chili pot over medium heat.
  2. Saute onion, celery, and poblanos (if you didn't char) together until they are slightly tender. Add in garlic, cumin, coriander, cayenne pepper, and poblanos (if you did char). Cook for 30 seconds. Season with salt and pepper and add ground turkey, breaking up with a spoon and cooking until no longer pink. Next in goes your cannelini beans, chicken stock, and oregano. Bring to a boil then cook over medium low heat, partially covered, for 25 minutes. Stir in hominy and heat through.
  3. Garnish with a dollop of greek yogurt, lime wedge, cilantro and a little mexican cheese if desired.
Adapted from Ellie Krieger
Adapted from Ellie Krieger
A Life From Scratch. http://a-life-from-scratch.com/

Now, go place an order for that swim suit you’ve been eyeing.