A robust chili that’s on the table in just 30 minutes? Thanks to a blending of Hispanic and Asian flavors, it’s easy.
Start with the base of an average turkey chili — some onions, jalapenos, garlic, ground turkey and white beans. But all those basics get a serious flavor boost from an unexpected ingredient — sweet white miso. It effortlessly amps the savory-salty flavor of anything it touches.
The chili is finished with corn kernels cut from the cob and just barely heated, preserving their fresh flavor and texture.
Turkey and Corn Chili with Sweet White Miso
2 tablespoons canola oil
1 large yellow onion, diced
1 to 2 jalapeno chilies, finely chopped (for less heat, discard the inner ribs and seeds)
4 cloves garlic, minced
1 teaspoon ground cumin
2 1/2 pounds (40 ounces) lean ground turkey
15-ounce can white kidney or navy beans, drained
1 quart low-sodium chicken broth
1/2 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 to 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.
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