Turkey Chili

Adapted from the allrecipes.com recipe here: Terrific Turkey Chili. Along with a few minor changes, I added the beans and corn. It just doesn't seem like chili to me without beans, and the corn adds a nice note of sweetness and crisp texture that is just plain yummy! I've only made this a few times so far, but it is already one of my all-time faves.

TURKEY CHILI

Ingredients:
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 batch taco seasoning
1 teaspoon ground coriander
1 teaspoon dried oregano
2 tablespoons tomato paste
1 (14.5 oz.) can beef or chicken broth
1 (16 oz.) can salsa
1 (14.5 oz.) can crushed or diced tomatoes
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced

1 1/2 cups frozen corn

1 (14.5 oz.) can pinto beans, drained and rinsed

1 (14.5 oz.) can black beans, drained and rinsed

Directions:
1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa and tomatoes, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, as well as corn and beans. Continue cooking at a very low simmer.

4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

The author of this recipe suggests adding sour cream, sliced green onions, and cheese to the individual bowls, but because of our diary issues I didn't add any of these. It tastes delicious just as it is. I can't stop eating it! Mmmm...