Apparently there is a great deal of controversy out in the world about what makes a proper chili and the Texans and Cincinattians (is that what people from Cincinnati are called?) vigorously debate the use of beans and the virtues of ground meat versus cubed beef. I am sure they would all have a lot of choice words over this version – it not only has beans but also a variety of other vegetables and uses ground turkey instead of beef – so we can just call this a Baltimore version. I like to serve it with cornbread and with shredded cheddar cheese and reduced fat sour cream on the side.
1 pound ground turkey
1 can kidney beans, rinsed and drained (or use whatever beans you have on hand)
2 cans diced tomatoes (optional: use tomatoes with mild green chiles)
2 cups frozen corn
1 onion, diced
1 bell pepper, color of choice, chopped
3 cloves of garlic, finely chopped
2-3 cups of reduced sodium chicken broth OR lager – depending on how soupy you like it
1 TBSP of chopped canned chipotle chiles in adobo sauce (optional)
2 TBSP tomato paste
1 ½ TBSP chili powder
1 TBSP olive oil or vegetable oil
- In a dutch oven or large pot, heat oil over medium/high heat. Add onions and bell peppers, season with salt and pepper, and cook 3-4 minutes. Add garlic and cook an additional minute, stirring occasionally.
- Add ground turkey, season with chili powder and another pinch of salt and pepper, and cook, breaking turkey up with a spoon, until no longer pink – about 5 minutes.
- Add chipotle chiles and tomato paste and mix well.
- Add corn, kidney beans, tomatoes, and broth (or beer, if using) and bring to a boil. Reduce to a simmer and let it cook until the beans are tender and the corn is cooked through – about 5-10 minutes.
- Top with sour cream and shredded cheese and serve with corn bread