Ingredients: 2 tablespoons olive oil 1 pound ground turkey salt and ground black pepper 2 stalks celery, diced 1 yellow onions, diced 1 yellow sweet bell pepper 3 garlic cloves, minced 1 1/2 teaspoons ground cumin 2 teaspoons chili powder 1 can white beans (such as cannellini beans) 2 cups white hominy 1 teaspoon dried oregano 1 cup chicken broth 2 cups green salsa (salsa verde) 1/4 cup home canned roasted green chiles 1 jalapeno, sliced *optional
Heat 1 tablespoon of the oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground turkey, season with salt and black pepper and cook until golden and cooked through. Remove the turkey from the pot and set aside.
Add the remaining tablespoon of oil to the pan and add the celery, onions and bell pepper. Season with salt and black pepper, turn the heat down to medium and cook, stirring occasionally, until golden and tender, about 5 minutes.
Stir in the garlic, cumin and chili powder and cook for another minute.
Add the turkey back into the pot along with the beans, chiles, hominy and oregano. Add in chicken broth and stir in the green salsa.
Turn the heat up to medium and bring to a simmer.
Cook for 5 minutes. If the chili looks a bit thick, add another 1/2 cup of chicken broth.
Serve immediately; topped with shredded cheese, some sour cream, avocado slices, green onions, tortilla chips, and/or lime wedges.
Can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.