Turkey, Corn and Black Bean Chili

Makes 6 servings

Mary Beth Brinkerhoff

This is a quick, delicious chili that’s a little bit different from the usual.

ingredients

1 tablespoon olive oil
1 medium onion -- finely chopped
1 to 1 1/2 pounds ground turkey breast
One 4-ounce can green chili peppers -- drained and chopped
One 15 1/2-ounce can black beans -- drained and rinsed
1 can Muir Glen fire roasted diced tomatoes
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 pinch cayenne pepper
Salt
Freshly ground pepper
2 1/2 cups low-sodium chicken broth
1 cup corn kernels -- from 2-3 ears of corn (or use frozen)
1 cup shredded cheddar cheese
2 Tablespoons Masa corn flour (available with Goya products, it’s fine corn meal)

1
In a 4-quart pot over medium heat, heat 1 tablespoon of the oil. Add the onion and cook until it is soft and translucent, 5 to 6 minutes. Transfer the cooked onion to a plate and set aside. Return the pot to the stove.
2
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, chopped chili peppers, black beans, chopped tomatoes, corn kernals, cumin, chili powder, cayenne, 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 and cook another 5-10 minutes.

Source: Mary Beth Brinkerhoff