Ingredients
- 1 pound ground turkey
- 1 1/2 tablespoons cooking oil
- 1 tablespoon paprika
- 3/4 tablespoon cumin
- 2 large cloves garlic, sliced
- 3/4 tablespoon salt
- 3/4 tablespoon black pepper
- 1 1/2 tablespoons cornstarch
- 3/4 tablespoon dried leaf oregano
- 4 tablespoons coarsely chopped sweet white onions
- 4 tablespoons coarsely chopped green chilies
- 1 (14 ounce) can whole stewed tomatoes
- 2 whole chipotle peppers in adobo sauce
- 1 cup fresh corn
- 1 cup finely chopped zucchini
- 1 cup chicken stock
Directions
Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes. Add all the ingredients except the vegetables and chicken stock, and saute for 2 to 3 minutes. Add the vegetables and stock, and cook for approximately 5 to 10 minutes. Adjust seasoning to taste, and serve immediately.
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By sffatso
on November 28, 2011
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This is a great recipe! Just made it yesterday with a few edits - made ~1.5 of the recipe and subbed 1 large seeded jalapeno for the chiles, kept it at two chipotle peppers and the heat was just right. I also subbed in fresh roma tomatoes, extra frozen white corn and added a can of cubano style black beans (beans cooked w/ onions, garlic, green chiles. The chili was fab with rice and also stand alone today! I'll be trying it with veggie ground meat next time and expect it to still be excellent. Big thanks Matt!
By doctorposture
Colorado Spring...
on September 27, 2011
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Amazing! And gluten free! So easy to make after a long day. I added some kidney beans and used a can of green chiles, and knew my kids wouldn't like the chilis in adobo from a previous experience (they're pretty hot but that was the only change. The combination of spices are great, the chili wasn't missing at all, and it was very different from our daily routine. Thanks, Matt Martinez!
By virgo30
Winston-Salem, NC
on March 09, 2011
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Although the chipotle in adobo sauce was not available at the supermarket, this chili (my first experience in making it turned out to be a big success. I almost doubled the amount of vegetables, to make it in bulk. I always find foods served in American restaurants are way too salty, so it was nice to eat comfort food like this without feeling guilty. I meant it to keep it frozen for emergency food, but I know my husband and I will finish the left over tomorrow.
Last but not least, I sprinkled a chopped cilantro on top before serving and it turned out to be a great idea! Thank you so much for this masterpiece recipe!!
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