This lightened-up version of chili, made with ground chicken or turkey, is packed with the best of summer's bountiful vegetables. Serve with a spoonful of yogurt or sour cream and chopped fresh coriander, parsley or chives.
- 1 lb (500 g) ground turkey or chicken
- 1 onion, chopped
- 1 clove garlic, minced
- 3 Ontario Tomatoes, blanched, peeled and cubed (2 lbs/1 kg)
- 2 cobs Ontario Sweet Corn
- 1 cup (250 mL) each of coarsely chopped sweet red and green pepper (1 each)
- 1 can (19 oz/ 396 mL) kidney beans, drained
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) each of dried oregano, cumin, salt and vinegar
In large saucepan over medium-high heat, cook turkey, onion and garlic until turkey is browned and onion is soft. Add tomatoes to turkey. Using sharp knife, cut corn kernels from cobs. Add corn, red and green pepper, kidney beans, chili powder, oregano, cumin, salt and vinegar to turkey mixture. Bring to boil, reduce heat and simmer 15 minutes.
To blanch tomatoes:
Pour boiling water over and let stand 2-3 minutes. Immediately plunge into cold water. Skins should come away easily.
- Protein: 20.0 grams
- Fat: 5.0 grams
- Carbohydrates: 30.5 grams
- Calories: 247