Ingredients    

2 tbsp light olive oil or grapeseed oil

1 large onion, chopped

4 cloves garlic, minced

1 lb ground turkey (raw) or 3 cups diced turkey leftovers

2 tsp cumin powder

1 tbsp oregano

1/4 tsp cayenne pepper

2 tbsp dried rosemary

1 tsp salt

4 cups chicken broth

4 oz can chopped green chilis

1 can (15.5oz) cannellini or white navy beans, rinsed and drained

1 can (15.5oz) hominy, rinsed and drained

Heat the oil in a skillet and gently fry the onion for 2 minutes to release the flavor. Turn off the heat and stir in the garlic. Put the onion and garlic mixture into your slow cooker insert.

Add the ground turkey (if using raw, otherwise wait to add the cooked turkey later) and stir in the cumin, oregano, cayenne, rosemary and salt to coat the turkey and onions.

Add the broth, chili, beans and hominy. Stir and cover. Cook on HIGH for 4 hours and if you are using leftover cooked turkey add this after 3 hours, stir and cover again for the final 1 hour cooking time.

Serve with some sour cream and red pepper flakes to stir in.