Updated 09/14/2012 05:00 AM
Recipe: Turkey Chili with Corn, Zucchini and Tomatoes
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1 pound ground turkey
1 medium large onion, peeled and diced
vegetable oil as needed for sauteing veggies and turkey
4 ears corn, kernels removed (approx. 2 cups corn)
2 cups diced, deseeded zucchini
2 cups diced ripe tomatoes
2 15-ounce cans kidney beans, well drained
3-4 Tbs chili powder
1 Tbs ground cumin
chicken stock as needed (approx. 2 - 3 cups)
salt to taste
grated jalapeno jack cheese for garnish
cornbread to serve alongside (box mix is fine)
Make the cornbread ahead of time or at the same time as the chili.
Use a large heavy bottomed soup pot to saute about 1 cup of diced onion in a little vegetable oil to soften.
Next, add 1 pound ground turkey and break that up and cook it along to brown up a bit.
Add a little more oil if you need to for cooking the turkey and then add the corn from 4 ears of corn, 2 cups of deseeded and diced zucchini, 3 Tbs chili powder and 1 Tbs ground cumin and let that cook along for 4 - 5 minutes.
At that point, add 2 well drained 15-ounce cans of kidney beans and add 2 cups of diced ripe tomatoes, and then add just enough chicken stock to give it a good chili consistency.
Let that simmer along for 20 - 30 minutes to thicken up a little bit and then season it to taste and serve it up with grated jalapeno jack cheese right on top and sliced cornbread on the side.
Substitute canned tomatoes and frozen corn if you like. Use approx. 1 cup diced green pepper instead of 2 cups diced zucchini.