2 tablespoons canola oil
1 large yellow onion, diced
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1-2 jalapeno chilies, finely chopped (for less heat, discard the inner ribs and seeds)
4 cloves garlic, minced
1 teaspoon ground cumin
2½ pounds (40 ounces) lean ground turkey
1 can (15-ounces) white kidney or navy beans, drained
1 quart low-sodium chicken broth
½ cup sweet white miso
6 ears corn, husks and silk removed (or 3 cups frozen corn kernels, thawed)
Salt and ground black pepper
2 limes, cut into wedges, to serve
Chopped fresh cilantro, to serve
In a large saucepan over medium-high, heat the oil. Add the onion, chilies, garlic and cumin, then saute until the onion is just starting to brown, about 8 minutes. Add the turkey and saute, breaking up any large clumps, until browned, about 10-12 minutes. Add the kidney beans, chicken broth and miso. Bring to a simmer, stirring often to dissolve the miso, then cook for 5 minutes.
Meanwhile, one at a time stand each ear of corn on its wide end. Use a serrated knife to saw down the length of the cob to remove the corn kernels. Add the corn to the chili, then return to a simmer and cook for another 5 minutes. Season with salt and pepper. Serve with lime wedges and cilantro.
Nutrition values per serving: 370 calories, 14 g fat (3 g saturated), 28 g carbohydrates, 4 g fiber, 7 g sugar, 36 g protein, 80 mg cholesterol, 610 mg sodium.
J.M. Hirsch, The Associated Press