"candy corn" white chili

larrywcline-1309 avatar
By Larry Cline
from Midland, GA

No, there's no candy in it! This hearty white chili gets its name from the cheerful yellow, orange, and white colors of the ingredients. It's the perfect dinner to enjoy while you're waiting for the Trick-or-Treaters to arrive.

serves 6-8 servings
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For "candy corn" white chili

  • 1 large
    yellow onion, chopped
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    minced garlic (2-3 cloves)
  • 1 lb
    ground turkey
  • two 15 oz can
    yellow hominy, drained
  • 7 oz can
    chopped green chilies
  • 14 oz can
    chicken broth (divided use)
  • 1 Tbsp
    ground cumin
  • 1 tsp
    salt (or chicken bouillon powder)
  • 16 oz
    sweet potatoes, peeled and diced
  • two 15 oz can
    great northern beans, drained
  • 1 large
    yellow bell pepper, chopped
  • 1-2 Tbsp
    corn meal (optional)
  • 1-2
    sliced red hot peppers (optional)

How To Make "candy corn" white chili

  • Sweating the onions
    In a large pot over high heat, sweat the onions in the olive oil until beginning to soften.
  • 2
    Add the ground turkey and the minced garlic, and continue to stir until the meat loses its pink color.
  • Hominy is a corn product popular in Southern foods (it's the basis for grits) and in Hispanic cooking.  Find it with the canned vegetables or on the Hispanic foods aisle.
    Stir in the drained hominy, the green chilies, HALF of the chicken broth, and the cumin and salt. (The salt may be replaced with chicken bouillon powder for more flavor.) Bring to a boil, then cover and reduce the heat to medium-low. Simmer 10 minutes. Note: Hominy is a starchy corn product used in Southern cooking (it's the basis for grits) and in Hispanic cuisine. Find it near the canned corn or on the Hispanic foods aisle.
  • Cut the sweet potato in half-inch chunks.
    Stir in the diced* sweet potato, re-cover, and continue to simmer another ten minutes. *half-inch cubes
  • Put the beans and bell pepper in last so they won't get mushy.
    Add more broth if too dry, or stir in some corn meal if too soupy. Stir in the drained beans and the yellow bell pepper and simmer until heated through (these are saved to last so they won't get too mushy.)
  • A hot bowl of
    Serve in bowls, topped with sliced hot pepper if desired, and with crusty French bread on the side. Go light the Jack-o'-lantern, and then enjoy!

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