Turkey and Hominy Chili

Don't forget to serve this tasty comfort food with warm corn bread.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 0.0%
  • Fat: 6.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1g
  • Protein: 44.2g
  • Carbohydrate: 16.9g
  • Fiber: 4.1g
  • Cholesterol: 70mg
  • Iron: 3.3mg
  • Sodium: 667mg
  • Calcium: 247mg


  • 1 1/4 cups chopped red bell pepper
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 6 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 (2 3/4-pound) turkey tenderloin
  • 1 (15-ounce) can golden hominy, rinsed and drained
  • 1 (15-ounce) can seasoned diced tomatoes for chili, undrained
  • 1 (14.5-ounce) can no-salt-added diced fire-roasted tomatoes, undrained
  • 4 ounces shredded reduced-fat Colby-Jack cheese (about 1 cup) (optional)
  • 1 cup thinly sliced green onions (optional)
  • 1/2 cup sliced ripe olives, drained (optional)


  1. 1. Combine first 8 ingredients in a 5-quart electric slow cooker.
  2. 2. Place turkey on top of vegetables in slow cooker. Add hominy and tomatoes to slow cooker. Cover and cook on LOW for 5 1/2 hours.
  3. 3. Remove turkey from slow cooker; cool 10 minutes. Skim solidified fat from surface; discard. Separate turkey into large chunks with 2 forks. Return turkey to slow cooker. Cover and cook on HIGH for 10 minutes or until thoroughly heated.
  4. 4. Ladle chili into bowls. Top with cheese, green onions, and olives, if desired.
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