A robust chili that’s on the table in just 30 minutes? Thanks to a blending of Hispanic and Asian flavors, it’s easy.
I started with the base of an average turkey chili: some onions, jalapenos, garlic, ground turkey and white beans.
Nothing unexpected there. But all those basics get a serious flavor boost from an unexpected ingredient, sweet white miso. It’s the same stuff used in the soup you slurp at the sushi bar.
Miso is an underappreciated ingredient. It effortlessly amps the savory-salty flavor of anything it touches, particularly in wet rubs and other sauces for meat.
In this recipe, it replicates in just minutes a depth of flavor you’d normally need a long simmer to attain.
And don’t be put off by the “sweet” in the name. Sweet white miso isn’t really sweet, just milder than darker miso.
The chili is finished with corn kernels cut from the cob and just barely heated, preserving their fresh flavor and texture. And to tie everything together, the chili is finished with cilantro and lime juice.
Turkey and corn chili with sweet white miso
2 tablespoons canola oil
1 large yellow onion, diced
1-2 jalapeno chilies, finely chopped (for less heat, discard the inner ribs and seeds)
4 cloves garlic, minced
1 teaspoon ground cumin
2½ pounds (40 ounces) lean ground turkey
1 15-ounce can white kidney or navy beans, drained
1 quart low-sodium chicken broth
½ 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.
Makes 8 servings. Per serving: 370 calories; 120 calories from fat (32 percent of total calories); 14 g fat (3 g saturated; 0 g trans fats); 80 mg cholesterol; 28 g carbohydrate; 4 g fiber; 7 g sugar; 36 g protein; 610 mg sodium.
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