I double this recipe so I have plenty of leftovers for lunches or another night of dynamic do-overs, but I am sharing the original recipe in this post.
- Olive oil
- 1 large onion, chopped (I use a sweet onion)
- 3 cloves of garlic, minced (I run mine through a garlic press)
- 1 to 2 Serrano chiles, seeded and minced (I like it spicy and always use 2)
- 4 tsp. chopped FRESH rosemary leaves
- 1 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1/2 tsp. salt
- 1 lb. ground turkey breast
- 5 c. chicken stock
- 1 (15.5 oz) can of cannellini beans, drained and rinsed
- 1/2 c. frozen white shoepeg corn
- 3 T. cornmeal
In a large dutch oven or soup pot, heat oil over medium high heat (one swirl of olive oil around the bottom of the pot will do). Add onion and cook for about 8 minutes. Add garlic, Serrano chiles, rosemary, cumin, oregano and cayenne and cook until fragrant, about 2 minutes. Season with salt. Add turkey and cook until cooked through, about 5 minutes.
The best part is not having to drain the pot! And the aroma is amazing!
Add the chicken stock, beans and corn and bring to a boil over high heat.
Partially cover, reduce heat and simmer until chili is slightly thickened, about 25 minutes. Stir in cornmeal and cook another 15 minutes.
Garnish with fresh rosemary or a touch of cilantro. A dollop of reduced fat or fat free sour cream is tasty, too.
|Finished product! So tasty and healthy, too!|
|My family loves a little fresh cornbread too! Not as healthy.|
Hope you love it as much as we do!