Just a quick entry for a quick dinner! In this season of delicious bounty, a summer chili featuring ground turkey, fire roasted tomatoes and fresh corn. It cooks up quickly and got a great review from the family, even the 10 year old who doesn’t like chili! This recipe is an adaptation of a recipe from my fellow personal chef Coco Jacobs in San Francisco. Give it at try and enjoy!
Summer Chili with Turkey, Black Beans and Corn
3 tablespoons olive oil
1 medium onion — finely chopped (about 1½ cups)
1 Poblano pepper, seeded and diced
1 pound ground turkey breast
One 4-ounce can green chili peppers — drained and chopped
One 15½-ounce can black beans — drained and rinsed
1 15 oz. can fire roasted diced tomatoes
½ teaspoon cumin
½ teaspoon chipotle powder
1/2 teaspoon coriander
Freshly ground pepper
2 ½ cups low-sodium chicken broth
1 cup corn kernels — from 2-3 ears of corn
2-4 Tablespoons masa corn flour (optional)-available with Hispanic foods
Garnishes: shredded jack or cheddar cheese, sour cream, sliced green onions, tortilla chips
In a 4-quart pot over medium heat, heat 1 tablespoon of the oil. Add the onion and Poblano pepper and cook until it is soft, 5 to 6 minutes. Transfer the cooked onion to a plate and set aside. Return the pot to the stove.
In the same pot over medium-high heat, heat 2 tablespoons of the oil. Add the ground turkey and cook, using a spatula to break up the meat until it loses its raw look, 8 to 10 minutes. If the pan seems dry, add an additional tablespoon of oil. Add the cooked onion and pepper, chopped chili peppers, black beans, chopped tomatoes, corn kernels, seasoning, and salt and pepper to taste, stirring to combine well, and then the chicken broth. After the chili starts bubbling, reduce the heat to maintain a slow simmer and cook, 20 to 25 minutes. Thicken with masa if desired by sprinkling it on a tablespoon at a time and stirring it in.
Garnish with shredded cheese, sliced green onions and sour cream. Serve with tortilla chips if desired.