Heat the oil in a large pot or dutch oven over medium-high heat. Add in the onions and bell peppers and cook until softened, about 3-5 minutes. Add in the spices (chili powder, garlic powder, onion powder, and salt) and cook for another minute.
Use a spoon push the vegetables to the sides of the pot and add in the ground turkey to the middle, breaking up with spoon. Cook for 5-7 minutes until browned.
Drain and rinse the beans, hominy, and corn. Add to the pot along with the crushed tomatoes (undrained). Bring mixture to a simmer. Cook on medium-low heat for 15 minutes, stirring frequently.
Serve topped with sour cream, shredded cheese, tortilla chips, and diced green onions (optional).
Notes
Use a ground turkey blend that has some fat in it. Opt for a blend that is around 88-93 percent lean.
This recipe has no heat but lots of flavor. Feel free to amp up the spice with some diced jalapeño peppers, cayenne pepper, or chili flakes.
Turkey chili with hominy is great served with tortilla chips and topped with shredded cheddar cheese, diced green onions, and a dollop of sour cream.
Store leftover chili in an airtight container in the refrigerator for up to a five days. You can also freeze in an airtight container for up to a month.