This chili takes it a step up using ancho chile powder, chipotle powder, and broth to ensure this chili stands apart from the others.  



  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finly chopped
  • 2 garlic cloves, minced
  • 1lb. Norbest ground turkey
  • 1 1/2 tablespoons Ancho Chile powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 3 cups beef stock or low-sodium broth
  • 1 15-oz can hominy, drained and rinsed
  • Shredded cheddar, chopped cilantro, sour cream, and torilla chips for serving



  1. In a medium saucepan, heat the olive oil. Add onion and garlic and cook over high heat, stirring, until softened, about 3 minutes.
  2. Add the turkey, Ancho powder, cumin, and chipotle powder and salt. 
  3. Cook turkey about 5 minutes until the liquid has evaporated and the turkey is lightly browned. 
  4. Stir in flour and tomato paste. Add the stock, hominy, and simmer over moderate heat, stirring occasionally until thickened slightly (about 15 minutes).
  5. Ladle the soup into bowls and serve with cheddar, cilantro, sour cream, and tortilla chips. 


Recipe by Food & Wine