This flavorful recipe is deliberately made with less heat for delicate younger palates; the chili powder is very diluted, so its impact is minimal. Adults and older children who like spicy foods will have to add a dash of hot sauce, extra chili powder, or cayenne (red) pepper to their dish. Toddlers will enjoy picking out the colorful corn kernels and beans, as well as eating the meat. This recipe makes a large quantity, so be sure to freeze half the batch for a future stress-free supper.
Prep time: 5 minutes Cook time: 20 minutes Serves: about 5 quarts Variation: Lean ground beef or lamb can be substituted for the turkey.
1 tbsp. olive or vegetable oil
2 lb. ground turkey
2 medium onions, chopped
1 tbsp. chili powder
2 tsp. oregano
One 1-lb. bag of frozen corn
1 14.5-oz. can diced tomatoes
2 15.5-oz. cans kidney beans, drained
1 15-oz. can tomato-vegetable soup
Salt and pepper, to taste 1. Warm olive oil in a large heated stockpot. Add turkey and onions and cook over medium-high heat, stirring often until meat loses its pink color. Add chili powder and oregano and mix through, cooking about another minute.
2. Add corn, tomatoes, beans, and soup. Bring to a boil over high heat, then reduce heat to medium. Cook uncovered, stirring occasionally, until chili thickens, for another 8 to 10 minutes. Season with salt and pepper and serve. none