Adapted from a food network recipe by Matt Martinez.
One of my favorite one-pot meals. This is a quick and incredibly flavorful turkey chili with vegetables.
- 1 pound ground turkey
- 1 1/2 tablespoons cooking oil (I use 1 tablespoon)
- 1 tablespoon paprika (I use 2 teaspoons)
- 3/4 tablespoon cumin (I use 2 teaspoons)
- 2 large cloves garlic, sliced
- 3/4 tablespoon salt (I use 1/2 tablespoon)
- 3/4 tablespoon black pepper (I use 1/2 a tablespoon)
- 1 1/2 tablespoons cornstarch (optional)
- 3/4 tablespoon dried leaf oregano (I use 2 teaspoons)
- 1/4 cup coarsely chopped sweet white onions (I use 1/2 cup)
- 4 tablespoons coarsely chopped green chilies (I skip this)
- 1 (14 ounce) can whole stewed tomatoes (I drain the tomato juice into the pot and then chop up the tomato chunks before adding them to the pot)
- 2 whole chipotle pepper in adobo sauce (I use one, deseeded, and think it’s plenty spicy)
- 1 cup fresh corn (or frozen it fine)
- 1 cup finely chopped zucchini
- 1 cup chicken stock (I add 2 cups)
- I like to add 1 can black beans, drained and rinsed
- Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes, allowing it to brown.
- Add all the ingredients except zucchini 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.
- I like to serve this with fresh baked corn bread crumbled on top.
- *tip – Since you only need one chipotle pepper, separate the peppers in a ziplock bag and freeze for next time.