Monday, September 27, 2010

Turkey Corn Chili

Fall, chilly weather, and football season has finally arrived!  This recipe for chili is perfect for any day of the week, but for our football fans this is a perfect healthy tailgating option.


Turkey Corn Chili

1 tablespoon extra virgin olive oil (EVOO)
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 1/2 pounds ground turkey meat
1 1/2-2 tablespoons chili powder (a palmful)
1 1/2-2 tablespoons ground cumin (a palmful)
1-2 teaspoons paprika
Coarse salt
2 cups frozen corn kernels or leftover prepared corn
1 can chunky-style crushed tomatoes (32 ounces)
2 cans kidney beans
2 cups prepared chicken stock or broth
1 c beer
2 scallions, white and greens, chopped

Heat a deep pot over medium-high heat. Work close to the stove for your chopping. Add EVOO to your pot, about one turn of the pan in a steady stream, then add ground turkey and cook until cooked all the way through. In a medium non-stick skillet add vegetables as you chop them and cook vegetables for five minutes, stirring frequently; reduce the heat if veggies start to stick.

Stir in diced turkey meat and season with chili powder, cumin and paprika. Season with a little salt, to taste. Add corn, tomatoes, kidney beans, and broth. Combine well and adjust seasonings. Reduce heat to medium-low and simmer for 7-10 minutes. Garnish chili with chopped scallions.

Serve with corn bread

Recipe adapted from Rachael Ray Magazine

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