Turkey Poblano Chili

• 3 tablespoons canola oil
• 1/2 medium onion, diced
• 3 poblano peppers, charred with skin removed, roughly diced
• 1 clove garlic
• 1 teaspoon teaspoon cumin
• 1/2 teaspoon teaspoon coriander
• 1/2 teaspoon teaspoon cayenne pepper (or to taste)
• 1 pound white-meat turkey
• 1 can (15.5 oz) white beans such as cannelini, drained and rinsed
• 3 1/2 cups vegetable or chicken broth
• 1/2 cup corn, fresh or frozen
• 1 teaspoon oregano
• 1 15.5 oz can hominy, drained and rinsed
• salt to taste
• chopped cilantro and lime wedges to garnish

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, poblano peppers and cook, until the vegetables are soft, about 5 minutes. Add the garlic, cumin, coriander,cayenne and oregano, stirring until fragrant, about a minute.
2. Add the ground turkey and cook, breaking up the meat with a wooden spoon or potato masher, until the meat is no longer pink (about 2 minutes). Add the white beans and broth. Cook partially covered and stirring occasionally for 20 minutes.
3. Add the hominy and corn and cook another 10 minutes.
4. Serve into bowls and garnish with cilantro and lime juice if desired.

canola oil, onion, peppers, clove garlic, cumin, coriander, cayenne pepper, whitemeat, white beans, vegetable, corn, oregano, hominy, salt, cilantro

Taken from food52.com/recipes/13478-turkey-poblano-chili (may not work)