Hands On:

30 minutes

Total Time:

390 minutes

Serves:

Ingredients

4 medium poblano peppers
4 medium Anaheim peppers
1 tbsp Gustare Vita olive oil
2 lb fresh turkey breast chops
1 lb butternut squash, peeled and chopped
1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed
¾ cup white onions, chopped
2 tbsp fresh sage, chopped
1 tbsp fresh oregano, chopped
2 tsp Hy-Vee salt
1 tsp Hy-Vee black pepper
4 cloves garlic, minced
2 (32-oz.) containers chicken stock
1 (15.5-oz.) can Hy-Vee golden hominy, drained
1 jalapeño pepper, sliced; for garnish
1 shallot, sliced; for garnish
Italian parsley sprigs, for garnish
lime wedges, for serving

Add Ingredients to Cart

Preparation

Preheat broiler to HIGH. Place poblano and Anaheim peppers in a rimmed baking pan. Drizzle with olive oil. Broil 6 inches from heat for 8 to 10 minutes or until charred, turning occasionally. Transfer peppers to large glass bowl; cover with plastic wrap. Let stand for 20 minutes or until cooled.

Peel and seed peppers. Place peppers in food processor. Cover and pulse until chopped. Transfer chopped peppers to 8-quart slow cooker. Add turkey, butternut squash, cannellini beans, onions, sage, oregano, salt, black pepper, and garlic. Add chicken stock. Cover and cook on LOW heat for 5½ hours. Add hominy; cover and cook for 30 minutes more or until tender.

Transfer turkey to cutting board. Shred turkey using 2 forks; return to mixture in slow cooker.

To serve, ladle chili into bowls. Garnish with jalapeño, shallot, and parsley; serve with lime wedges, if desired.

Nutrition Facts

Serves: 9

Amount Per Serving
Calories:		33
% Daily Value*
Total Fat: 1g		1%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 9mg		3%
Sodium: 153mg		7%
Total Carbohydrate: 3g		1%
	Dietary Fiber: 1g	3%
	Sugars: 1g	1%
Protein: 4g		8%