Smoky turkey, black bean and corn chili recipe
Often the best soups in my kitchen result from adding extra liquid -- stock or broth, juice, or water -- to stews or pasta dishes. Culinary magic works the other way around, too, and this smoky turkey, black bean and corn chili proves that a great soup can morph into an equally great something else. Use a bit of tough love and withhold some of the liquid in this recipe for chipotle turkey, black bean and corn soup, and watch a glorious chili emerge from the pot. Substitute freely: red beans for black, ground chicken (or beef) for turkey, fresh corn or tomato in season. The mild green chile peppers plus green Tabasco (also mild), with a hint of chipotle, add up to warmth rather than searing heat, and if you like your chili on the sweet side, squirt some agave nectar into the pot at the end.
Smoky turkey, black bean and corn chili
2 tsp olive oil
1 lb ground turkey (I use 93% fat-free)
1 small onion, chopped
2 oz canned diced green chiles (mild)
1 cup chipotle barbecue sauce, or 1 cup of your favorite smoky barbecue sauce + 1 chopped chipotle pepper in adobo
15-oz can black beans, drained and rinsed
1 cup roasted corn kernels (I use Trader Joe's)
1 cup canned chopped tomato
1 cup chicken stock, homemade or store-bought, or water
10 shakes of green (jalapeño) Tabasco
1 Tbsp agave nectar (optional)
Kosher salt and fresh black pepper, to taste
Optional garnishes: lime wedges, sour cream, cilantro leaves, strips of toasted tortillas
In a Dutch oven or heavy stock pot, heat the oil, and brown the turkey over medium heat, stirring frequently. When the turkey is browned, add the onion and green chiles, and stir for 1 minute.
Stir in the barbecue sauce, beans, corn, tomato and chicken stock. Bring to a boil, then reduce to simmer, and cook, uncovered, for 15 minutes, or until most of the liquid evaporates and leaves behind a nice, thick chili. Season with green Tabasco, agave (optional), salt and pepper to taste.
Garnish individual portions with sour cream, cilantro leaves or strips of toasted tortillas. Serve hot.
Other recipes that use these pantry ingredients:
New Mexican stew with ground turkey and green chiles, from Gluten-free Goddess
Smoky turkey chili with chipotle peppers, and black and white beans, from Cookin' Canuck
Turkey chipotle wraps, from Full Bellies, Happy Kids
Black bean and turkey burgers, from Branny Boils Over
Taco pizza with refried black beans, from Eclectic Recipes