Browning the corn is what gives this chili its deliciously distinctive taste. Feel free to make it vegetarian by substituting ground soy for the turkey. Use fresh, finely chopped jalapeño peppers for more heat. For a beautiful presentation, serve the chili in bread bowls: Simply cut the tops off Kaiser rolls (or any large, firm rolls) and remove the soft interior, leaving the outer crust intact. Fill with chili and serve.
1. Lightly coat a nonstick pot with cooking spray, add the vegetable oil and place over medium heat. Add the onion and sauté until soft, stirring frequently, about 5 minutes. Stir in the corn and garlic. Cook and stir for 8 minutes or until the corn is browned. Stir in the turkey and cook for 5 minutes, until the turkey is browned.
2. Stir in the beans, tomato sauce, potato, stock, chili powder, basil and sugar. Bring to a boil, reduce the heat and cover. Simmer for 25 to 30 minutes or just until the potato is tender. Serve the chili in bowls, and garnish with cheddar and cilantro or parsley.
2 tsp vegetable oil
1 1/2 cups chopped onion
1 cup canned corn, drained
2 tsp finely chopped garlic
1/2 lb ground turkey
1 can (19 oz) red kidney beans, drained and rinsed
2 1/2 cups tomato sauce (or store-bought spaghetti sauce)
1 cup diced potato
1/2 cup chicken (or beef) stock
2 tsp chili powder
1 1/2 tsp dried basil
1 tsp brown sugar
1/3 cup shredded aged white cheddar
1/4 cup chopped cilantro or parsley
Nutritional Analysis per Serving
Protein 19 g
Fat 7 g
Saturated Fat 2.2 g
Carbohydrates 45 g
Cholesterol 27 mg
Sodium 480 mg
Fiber 12 g
Prep Time: 15 minutes
Cook Time: 40 minutes
Make Ahead: Prepare up to a day in advance and reheat gently.
Nutrition Watch: Ground turkey is leaner than ground chicken; a 4 oz serving of turkey has 9 g of fat compared to the 14 g in the same amount of ground chicken.