Chipotle Turkey Hominy Chili

All I needed was a medium can of hominy. All that was available had was a small can and #10 can of hominy, of course. The 15 oz can was literally two dollars and three cents more. So what does the money conscience person do, buy the can as big as your head and figure out what to make with the rest. Yesterday it was Hominy Hash, my new favorite meal. Today it is Turkey and Hominy Chili with Smokey Chipotle.

Modifications Made:
Recipe was reduced by half. This was another recipe with the oddest cooking instructions.

To large Dutch oven, onion/red & green bell pepper/jalapeno were sautéed till soft. Turkey was added and browned. Garlic, chili powder, one chipotle in adobo, and two cups tomato juice were added along with one HEAPING teaspoon of comino. Chili was cooked on low for 30 minutes. Add one can drained kidney beans, two cups hominy, handful of diced cilantro, cook for additional 15 minutes adding water if needed.

Scaled for Likability: Great
Between the non hot jalapeno, the chili powder, and the chipotle, there was just enough heat to offset the sweet from the bell pepper and the tomato. Dicing the peppers the same size as the hominy/beans allowed for a even ratio of veggies to meat on each spoonful. Tomato paste would have offered a thicker chili base but the tomato sauce offered plenty of tomato taste without actual tomatoes. Nice. Leaving out the pinto beans was a great modification as there would have been too much sticky texture. Besides, pinto beans and chipotle don't seem like pairing flavors, anyways.

No cheese was needed but was served over rice and had fresh tortillas on the side. Yum.

Editor's Note:
In case you don't have access to New York Times recipes, here is a link.

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