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Ancho Turkey Chili with Roasted Corn




Source of Recipe


foodfit.com






List of 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
  






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. Add the remaining tomatoes and broth and simmer for 30 minutes.
   
6. 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.
   
7. Add the corn and beans to the turkey mixture, heat thoroughly and serve.
   






Final Comments


Serving Size: about 1 1/2 cups
Number of Servings: 6