I may have posted this recipe before but it's evolved and improved. I kind of wing it with amounts but this is close. After adding collards it became sort of a "green chili". You can use any green like kale or spinach, or none at all, but I like the earthy smoky flavor of collards. yep I'm a southern boy.
Onions, bell pepper and celery is known as "the holy trinity" of New Orleans cooking. For my chili recipes I always start out with what I now call the tex/mex holy trinity, onion, celery and poblano peppers. I love poblanos because they're smoky-spicy but not ridiculously hot. You can add other peppers, red pepper flakes or cayenne for more heat. The trinity is a great base, especially in a well made roux. I don't make a roux for this chili but I do for my red meat chilis. When using red meat I brown it first to get some renderings then add a little flour to make a thick dark roux before tossing in the veggies. It makes a good thick base and you can thin it as you like with tomato juice in red chilis.
This one is easy and quick but gets better when cooked longer and of course the next day it rocks. Give it a shot and don't be afraid to adapt.
About 1 hour
1 tablespoon olive oil
1 medium large onion, diced (about 1 1/2 cups)
2 stalks celery, diced (1/2- 1 cup)
3 big poblano peppers, seeded and white ribs removed, finely diced (about 1 1/2 -2 cups)
1 or 2 cloves garlic, minced fine
1 teaspoon ground cumin 1/2 tsp more if using chicken
1/2 teaspoon ground coriander
1/4 ish teaspoon cayenne pepper, to taste as needed
1 pound ground white meat turkey or fine chopped/shredded chicken breast(we like chicken best)
Handful of mushrooms roughly chopped
2 (15.5-ounce) cans white beans such as cannelini, drained and rinsed
1-2 bay leaves
1-1 1/2 cup chopped collard greens
4 cups chicken broth - more as needed for desired consistency
3/4-1 teaspoon dried oregano
1 (15.5-ounce) can hominy, drained and rinsed
Crumbled cotija Mexican cheese
Heat the oil in large pot or Dutch oven over medium heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add greens, garlic, cumin, coriander and bay leaves, cook stirring, until fragrant, about 30 seconds. Add the ground turkey or shredded chicken, mushrooms and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, chicken broth and oregano. Bring to a boil then lower heat and simmer partially covered, stirring occasionally, for 25-30 minutes.Add the hominy, cayenne pepper and salt to taste (depending on your poblanos you may not want cayenne) and continue cooking partially covered, 10 minutes. Ladle into bowls and top each serving with crumbled cotija and cilantro. Garnish with a lime wedge.
Didn't get a nice picture of a bowl because I was starving but here's lunch for a couple days.