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Ancho Turkey Chili with Roasted Corn
Serves: 6
Ingredients
• 3 rehydrated ancho chili peppers, stemmed and seeded
• 2 cloves garlic
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 1/2 cups chopped tomatoes, fresh or canned
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 3 cups low-sodium turkey or chicken broth
• 2 ears corn, husked
• 1 16-ounce can cannellini beans, drained and rinsed
Cooking Instructions
1. Combine the ancho peppers, garlic, paprika, cumin, clove, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.
2. In a large skillet or soup pot, heat the olive oil over high heat.
3. Add the turkey and brown it, while breaking the meat into small chunks with a wooden spoon.
4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the ancho chili mixture and cook for 5 more minutes.
5. Meanwhile, roast the ears of corn under a hot broiler until the corn is golden brown, about 8 to 10 minutes. Let the corn cool and cut the kernals from the cob.
6. Add the remaining tomatoes and broth and simmer for 30 minutes.
7. Add the corn and beans to the turkey mixture, heat thoroughly and serve.
Nutrition Information
Serving Size: 1 1/2 cups
Per Serving
Calories 177
Fat 4 g
Protein 21 g
Sodium 488 mg
Carbohydrate 13 g
Fiber 4 g
Saturated fat 1 g
