The good news is that it's now officially fall, so, as everyone knows, it's officially time to start making chili. It's all very official.
Chili comes in all forms -- beef, three-bean, meatless or five-alarm, to name a few. Mine comes with turkey and corn, and just a little bit of heat; it's a right fine way to ward off fall's chill and ring in this glorious new season -- of football tailgating.
Fall weekends are ripe with football games and, ardent fan or indifferent observer, football games are the perfect excuse to gather friends for eating, drinking, general noise-making, and also eating. I think you'll agree that a big batch of chili is the consummate football-watching food. Warm, filling, crowd-pleasing -- it's a thrown-together, one-pot, rough-and-tumble meal, and it makes excellent use of all kinds of toppings. And hey, who doesn't love toppings?
...Probably Giants fans.
Turkey Corn Chili
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1.5 lbs ground turkey
- 2 Tbsp chili powder
- 2 Tbsp ground cumin
- ½ Tbsp. ground coriander
- ½ Tbsp paprika
- 1 tsp salt
- 2 small red bell peppers, chopped
- 1 medium zucchini, halved and sliced into half moons
- 1 or 2 jalapeño peppers, seeded and finely chopped (if you like spicy, go for 2 jalapeños, or use 1 and don’t take out the seeds. Or really knock yourself out with a habanero chili. But don’t say I didn’t warn you.)
- 28 oz. can diced tomatoes (with juice)
- 15 oz. can kidney beans, drained
- 1.5 cups low-sodium chicken broth
- 1 Tbsp tomato paste
- 10 oz. fresh or frozen sweet corn kernels
- Sour cream or plain Greek yogurt, for topping
- Grated Colby Jack cheese, for topping
- Sliced scallions, for topping
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and let them sweat, until they turn soft and translucent. Add garlic and saute for a minute or two.
Add the ground meat and break up into small chunks with a wooden spoon. Add the chili powder, cumin, coriander, paprika and salt, and let the spices meld over the heat while the meat browns, about 5 minutes.
Add the chopped veggies, diced tomatoes with juice, kidney beans, chicken broth and tomato paste, mixing to combine. Let the liquid heat up for 5 minutes or so, then add the corn. Cover the pot and let the chili simmer 10 – 15 minutes, until fragrant and steaming.
Serve with a healthy scoop of sour cream (or plain Greek yogurt), a sprinkling of shredded cheese, and a handful of sliced scallions.