Sometimes you have to eat stuff that’s good for you, otherwise it’s “Blimpsville” for your waistline. But sometimes, you want to eat stuff that’s good for you because it tastes terrific. I enjoyed such a dish recently called “Confetti Chili.” Sue Overton of Skyline Graphics rustled up a big batch and it was healthy and delicious. If you try this turkey-based chili, you may never want ground beef chili again. It’s that good. Naturally, I begged for her recipe and here it is.
Ellie Krieger’s Confetti Chili
1 tablespoon olive oil, extra virgin
1 small onion, diced (1 cup)
1 medium red bell pepper, seeded and diced (1 cup)
1 medium carrot, diced (1/2 cup)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 pound ground turkey
One 28-ounce can no-salt-added crushed tomatoes, with their juices
2 cups water
1 canned chipotle chili in adobo sauce, seeded and minced, plus 2 teaspoons of the
sauce
1/2 teaspoon dried oregano
One 15.5-ounce can black beans, preferably low-sodium, drained and rinsed
One 15.5-ounce can kidney beans, preferably low-sodium, drained and rinsed
1 1/2 cups corn kernels
Salt and freshly ground black pepper to taste
Directions:
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper and carrot, cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin and coriander and cook, stirring, for 1 minute. Add the turkey; raise the heat to high and cook, breaking up the turkey with a spoon, until it is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, and oregano and bring to a boil. Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer, until the chili is nicely thickened. Stir in the corn and cook until heated through. Season with salt and pepper and serve.