Big-time eatin' turkey chili

MAKES 6 SERVINGS

This recipe is from Matt Martinez, chef/owner of Matt's Rancho Martinez in Dallas and Matt's El Rancho in Austin, Texas. Martinez has served many a meal to President and Mrs. Bush.

1 pound ground turkey

1-1/2 tablespoons olive oil

1 tablespoon paprika

3/4 tablespoon cumin

2 large cloves garlic, sliced

3/4 tablespoon salt, or more if desired

3/4 tablespoon black pepper

1-1/2 tablespoons cornstarch mixed with 3 tablespoons water

3/4 tablespoon dried leaf oregano

1/4 cup coarsely chopped sweet white onions

1/4 cup New Mexico-style green chiles, roasted and coarsely chopped (see Note)

1 or more (as desired) chopped chipotle peppers in adobo sauce

1 cup fresh or frozen corn or hominy

1 cup finely chopped zucchini or cabbage

1 (14-ounce) can whole stewed tomatoes, coarsely chopped

1 cup black beans

1 cup chicken stock

In a black cast-iron or other heavy skillet, brown turkey in the oil for 2-1/2 to 3 minutes.

Add paprika, cumin, garlic, salt, black pepper, cornstarch mixture and oregano. Cook for 2 to 3 minutes more, stirring to combine flavors.

Add onions, New Mexico-style green chiles, chipotle peppers in adobo sauce, corn, zucchini, stewed tomatoes, beans and the stock. Cook for approximately 5 to 10 minutes, breaking up the stewed tomatoes as they cook. Adjust seasoning to taste, and serve immediately. If it's too thick, add more chicken stock.

Note: New Mexico-style chiles come in red and green varieties. They are available, fresh or roasted, in the Southwest, on the Internet or at specialty markets. Depending on the variety, growth and harvest, hotness may vary, so be sure you buy the type that suits your palate. If New Mexico-style chiles are unavailable, use poblanos.

Martinez serves this chile over steamed rice, with a green salad.

He warns, "Heat is very individual in Tex-Mex food so experiment with the amounts of chiles and garlic. Of course, to me, the hotter, the better," he says. "If your taste buds are a bit more sensitive you might start with one chipotle chile and, if you're brave, work your way up to two."

Nutrition facts per serving: 428 calories, 16 g fat, 4 g saturated fat, 91 mg cholesterol, 40 g carbohydrates, 32 g protein, 1,483 mg sodium, 8 g fiber