Aired December 25, 2014
two tablespoons olive or canola oil
2 pounds ground poultry, 94% lean
Salt and coarse pepper
3 tablespoons/palmfuls chili powder (preferred brand: Gebhardt’s)
1 tablespoon/palmful ground cumin
1 tablespoon/palmful coriander
1 large onion, chopped
1 mild pepper, for example red field or bell, chopped
4 cloves garlic clove, chopped
1 medium zucchini, diced
2 jalapeño peppers, seeded and chopped
1 can red kidney beans, drained
2 cups frozen fire-roasted corn kernels or 2 large ears corn, kernels crawled
1 28-ounce can crushed or fire-roasted tomato plants
2 cups chicken or poultry stock
Hot sauce, to taste
Heat an in-depth pot or Nederlander oven over medium-high temperature. Add oil, 2 turns, towards the pot. Add ground poultry and brown and crumble having a spoon or potato masher. Add salt, pepper, chili powder, cumin and coriander stir to toast spices. Add onions, peppers, garlic clove, zucchini and jalapeños partly cover and prepare to melt, 8-ten minutes, stirring from time to time. Add beans, corn, tomato plants and stock, and produce to some bubble. Simmer until prepared to serve. Season with hot sauce to taste.