Dice the onion into 1/2-inch pieces and mince the garlic cloves. Seed the jalapeno peppers if you prefer less heat, or leave the seeds in for a spicier chili. Mince them finely. Rinse and drain the hominy and cannellini beans thoroughly—this removes excess starch and gives you a cleaner texture in the finished chili. Measure out both broths and have them ready. Having everything prepped before you start cooking ensures smooth, uninterrupted cooking flow.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground turkey and sprinkle with 1/4 teaspoon of salt. Break up the turkey with a wooden spoon as it cooks, stirring occasionally, until it's completely browned and no longer pink, about 4-5 minutes. The browning develops flavor through the Maillard reaction, which creates the savory foundation of your chili. Transfer the cooked turkey to a bowl and set aside.

Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 2-3 minutes until it begins to soften and become translucent. Stir in the minced garlic and jalapenos, cooking for another minute until fragrant. Pour in the 1/2 cup of chicken broth and add the 1/2 teaspoon of ground cumin. Simmer this mixture for 5-10 minutes, stirring occasionally, until it thickens and the color deepens to a rich dark green. I like to let this cook a bit longer rather than shorter—the extended cooking time allows the flavors to concentrate and meld together beautifully.

Return the cooked turkey from Step 2 to the pot, stirring it into the green base from Step 3. Add the drained hominy and cannellini beans, then pour in the remaining 1 cup of chicken broth. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until the chili thickens and the flavors meld together. Taste and adjust seasoning with additional salt if needed. The simmer time allows the beans and hominy to absorb the savory broth and ensures everything is heated through evenly.

Ladle the hot chili into bowls and garnish generously with your choice of toppings. Crumble queso fresco and ricotta salata over the top for a tangy, salty richness that complements the green chili perfectly. Scatter pepitas over each bowl for a satisfying crunch and nutty flavor—they're optional, but I always include them because they add textural contrast and elevate the dish. Serve immediately while the chili is hot.