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SERVES:
6

INGREDIENTS:

1 pound ground turkey
1 medium large onion, peeled and diced
vegetable oil as needed for sauteing veggies and turkey
4 ears corn, kernels removed (approx. 2 cups corn)
2 cups diced, deseeded zucchini
2 cups diced ripe tomatoes
2 15-ounce cans kidney beans, well drained
3-4 Tbs chili powder
1 Tbs ground cumin
chicken stock as needed (approx. 2 - 3 cups)
salt to taste

grated jalapeno jack cheese for garnish

cornbread to serve alongside (box mix is fine)

PROCEDURE:

Make the cornbread ahead of time or at the same time as the chili.

Use a large heavy bottomed soup pot to saute about 1 cup of diced onion in a little vegetable oil to soften.

Next, add 1 pound ground turkey and break that up and cook it along to brown up a bit.

Add a little more oil if you need to for cooking the turkey and then add the corn from 4 ears of corn, 2 cups of deseeded and diced zucchini, 3 Tbs chili powder and 1 Tbs ground cumin and let that cook along for 4 - 5 minutes.

At that point, add 2 well drained 15-ounce cans of kidney beans and add 2 cups of diced ripe tomatoes, and then add just enough chicken stock to give it a good chili consistency.

Let that simmer along for 20 - 30 minutes to thicken up a little bit and then season it to taste and serve it up with grated jalapeno jack cheese right on top and sliced cornbread on the side.

HINTS:

Substitute canned tomatoes and frozen corn if you like. Use approx. 1 cup diced green pepper instead of 2 cups diced zucchini.