Ingredients
1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 stalk of celery, diced (1 cup)
2 carrots, diced (1 cup)
2 teaspoons ground cumin
1 teaspoon dried coriander
1 pound extra-lean ground turkey
1 teaspoon garlic powder
8 drops of tabasco sauce
28-ounce can crushed tomatoes
2 cups water
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
2 x 14-ounce can red kidney beans, drained and rinsed
1 1/2 cups frozen corn kernels
Preparation
Heat oil in a large pot or Dutch oven over moderate heat. Add onion, celery, and carrots. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add cumin and coriander and cook, stirring, for 1 minute more.
Add ground turkey; raise the heat to high and cook, breaking up the meat with a spoon, until no longer pink. Stir in tomatoes, water, garlic, tabasco sauce, oregano, ground coriander, salt, and pepper.
Turn down the heat and simmer, partially covered, stirring occasionally, for 30 minutes.
Add the beans and cook 20 minutes more. Stir in corn and cook until heated through. Season with salt and pepper.
Makes 8, 1 /14 cup servings.
