1 medium onion, peeled and diced
1 green or red bell pepper (or 2 Anaheim peppers) deseeded and diced
2 Tbs canola oil plus more as needed to saute other ingredients
1 pound ground turkey
corn from 2 ears corn (approx. 1 - 1 1/2 cups corn)
1 medium zucchini, deseeded and diced
1 large clove garlic, peeled and minced
1 large ripe tomato, diced (or one 15-ounce can diced tomato)
2 Tbs chili powder (or 3 Tbs for a deeper chili powder flavor)
1 tsp ground cumin
1/2 tsp dried oregano
one 15-ounce can low sodium red beans, drained and rinsed
3 - 4 cups unsalted chicken broth
1 small chipotle pepper, deseeded and finely chopped (see hints below)
half of a 6-ounce can tomato paste
Add a splash of canola oil to a large heavy bottomed soup pot and saute 1 medium diced onion and the diced pepper to soften a bit.
Then add 1 pound of ground turkey and break it up and cook it along to brown that up.
Then add the kernels of corn from 2 ears of corn, 1 deseeded, medium size 1/2-inch cubed zucchini and 1 minced clove of garlic and stir those in and cook them along for a couple of minutes.
Add a large diced ripe tomato, 2 Tbs chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano and stir that in.
Add one well drained 15-ounce can red beans and just enough chicken broth to cover.
While it comes up to a simmer, deseed and finely chop and add one small canned chipotle pepper.
Let the chili simmer along for 10 - 15 minutes and then add half of a 6-ounce can of tomato paste, stir that in and let it cook along for another 10-15 minutes or so and it's good to go.
The canned chipotle peppers often come packed in adobo sauce and the peppers and sauce will stain things that they come in contact with....so choose cutting surface accordingly. Start with less and add more to find the level of heat you like.