This satisfying turkey chili boasts classic flavors such as thyme, oregano and basil. Grilled corn lends the dish a modern flair, but frozen corn kernels work just as well if you want to save time.
1 tbsp olive oil
1 1/2 lb ground turkey breast
4 cloves garlic, coarsely chopped
1 yellow onion, coarsely chopped
12 mini redskin potatoes, scrubbed and halved
5 sprigs fresh thyme
1 red bell pepper, coarsely chopped
2 cups low-sodium chicken or vegetable broth
1 1/4 cups dried navy beans, soaked in water for 24 hours (TIP: If you don't have time to soak beans for 24 hours, boil them for 1 hour, until al dente, then drain and set aside.)
1 cup tomato purée (passata)
1 1/2 tsp Italian seasoning
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp fresh ground black pepper
3 medium cobs corn or 2 cups frozen and thawed corn kernels
1/4 cup thinly sliced fresh basil leaves
3 tbsp fresh grated Parmesan cheese, optional
In a large skillet on medium, heat oil. Add turkey and cook, stirring frequently, until beginning to brown, about 10 minutes. Add garlic and onion, stir and cook for 5 minutes, until softened.
Transfer mixture to a 4- to 6-qt slow cooker. Add potatoes, thyme, bell pepper, broth, beans, tomato purée, Italian seasoning, oregano, pepper flakes and black pepper; stir. Cover and cook on high for about 3 hours, until potatoes are tender.
Meanwhile, if using corn cobs, heat indoor grill or grill pan on medium and lightly char corn all over, about 10 minutes. When cool enough to handle, shave kernels from cob. Set aside. Just prior to serving, stir corn into stew and remove and discard thyme sprigs. Garnish with basil and Parmesan, if desired.
Cincinnati chili is a bit thinner and sweeter than southwestern-style chili, and is traditionally served over spaghetti. Here, we've cut back the fat without compromising its trademark meaty flavor by using tender lean ground turkey.