Turkey and Corn Chili with Sweet White Miso

2 tablespoons canola oil

1 large yellow onion, diced

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.

Serves eight.

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