Yield: 4-6 servings
2 tablespoons olive oil
1 pound ground turkey
1 onion, chopped
1 zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeño peppers, seeded and chopped
2 garlic cloves, finely chopped
1/2 teaspoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
1 can (14-ounces) corn, drained
1 can (14-ounces) crushed tomatoes
2 chipotle peppers in adobo sauce, chopped
1 cup chicken broth
Method of Preparation
1. In large stockpot, heat oil over medium-high heat and brown turkey, stirring occasionally.
2. Add onion, zucchini, red, green and jalapeño peppers, garlic, chili powder, paprika, cumin, oregano, salt and pepper and cook, stirring frequently, about four minutes.
3. Stir in corn, tomatoes, chipotle peppers, and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer 10 minutes to blend flavors.