Today's recipe is for a healthy and seasonal version of chili, made with ground turkey, tomatoes, corn, zucchini and peppers.
2 Anaheim peppers
1 medium onion
1 lb. ground turkey
2 ears of corn
1 garlic clove
1 medium-sized zucchini
1 large ripe tomato
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 15-oz can of low-sodium red beans
4 cups unsalted chicken broth
1 small canned spicy chipotle pepper (optional)
3 oz tomato paste
Start by de-seeding and dicing two Anaheim peppers. It is also okay to use red or green peppers, if preferred.
Add a splash of canola oil to a large heavy bottomed soup pot, and saute one medium diced onion and the diced peppers until softened.
Add one pound of ground turkey to the pot, breaking it up and allowing it to cook along until brown.
Next, add in the kernels from two ears of corn, one minced garlic clove and one de-seeded, medium size 1/2-inch cubed zucchini.
Let the mixture cook for a few minutes.
Stir in one large diced ripe tomato, two tablespoons of chili powder, one teaspoon ground cumin and 1/2 teaspoon of dried oregano.
Then, pour in one well-drained 15-oz can of red beans and just enough unsalted chicken broth to cover. Roughly four cups of broth should be enough.
While the pot comes up to a simmer, de-seed, finely chop and add in a small canned chipotle pepper.
Continue to allow the chili to simmer for 10 to 15 minutes, and then add half of a 6-oz can of tomato paste.
Stir the paste in, and then cook the chili along for another 10 minutes until it is ready to serve.