Spicy Corn and Chicken Chili

Spicy Corn and Chicken Chili

This recipe is adapted from Whole Foods Market. This recipe is already doubled so this recipe will make a very large quantity. This chili is different from the traditional meat chili with beans. It is made with ground chicken, but most of the time I like to use ground lean turkey. It has a lot of corn instead of beans which makes this chili so delicious in flavor and texture. The spices and chipotlle salsa gives this chili a nice smoky flavor and kick. This chili is very thick, hearty, spicy and comforting. The spiciness can be adjusted to your own taste by adding more or less canned chipotle pepper in adobo sauce. The corn adds a little sweetness to the chili and I love the chewy texture of the corn.

2 large onions, finely chopped (about 1:6.3 to 1:7.8 pounds)
5 cloves garlic, minced (0.8 ounce)
1/4 cup ground ancho chili powder (0.8 ounce)
4 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
1 to 2 canned chipotle chili in adobo sauce (0.5 to 1.0 ounce), finely minced OR 1 teaspoon ground chipotle powder
2 pounds ground chicken OR two 1.25-pound packages ground lean turkey
One 28-ounce can no-salt plum tomatoes, hand crushed
One 14-ounce can Swanson brand 33% less sodium chicken broth
1/2 cup cold water
One 16-ounce jar Marcela Valladolid brand Fire-Roasted Chipotle Salsa (Safeway)
One 16-ounce package frozen roasted yellow corn
One 16-ounce package frozen white corn
2-1/4 teaspoons salt
2/3 cup chopped cilantro (1.0 ounce)

Heat a large pot over high heat until hot. Add 2 tablespoons olive oil and add the ground chicken/turkey. Cook, stirring and breaking up the meat, until browned. Transfer the chicken/turkey to a colander to drain and set aside.

Return same pot to the stove. Lower temperature to medium-high heat and add 2 tablespoons olive oil to the pot. When hot, add the onions and garlic. Continue to cook, stirring frequently, until onions are lightly browned, about 5 minutes. Add the chili powder, oregano, cumin, coriander, and chipotle chili. Cook for 1 minute, stirring constantly.

Add the ground chicken/turkey and continue to cook, stirring constantly, for a few seconds. Add tomatoes, salsa, chicken broth, water, both kinds of corn and salt. Increase heat to high to bring chili to a boil. Reduce heat to a simmer. Cover pot and continue to cook for about 25 minutes, stirring often. Remove from heat and stir in cilantro. Serve with corn tortilla, fresh diced avocado, and cilantro.

Yields 8 to 10 servings