Jersey Fresh Turkey Chili

I thought up this recipe recently while jazzercising in my basement. Yes, I am an exercise hound. I get my fitness on solo each day with trainer guru type video vixens demonstrating routines all fab and done up with their motivational speak while my pathetic asthmatic lungs gasp for air and I  sweat profusely in my-oh-so-uncoordinated manner rocking designer Old Navy leisure wear. It ain't pretty, but it gets the job done. And I love it. Exercise is such a high.

I will admit, while visions of Jersey Fresh Turkey Chili danced in my head I found myself a few steps behind the Comcast OnDemand - or is it Xfinity OnDemand - workout gal. If she were instructing me in real life, I probably would have gotten a lecture or two. Or maybe she would make me drop on the spot and do twenty pushups - which  I would kill. Totally.

But whatevs, this chili rocks! And the fitness peeps would probably dig it because it is totally healthy and it does not make you feel like a disgusting fat slob after eating it. Yay. It doesn't have that whole heavy factor that so many chilis have.

Yes. You may notice I top it with sour cream and cheese. That's how chili is SUPPOSED to be enjoyed according to legend. Or according to me, the creator of this awesomeness. Honestly, the four toppings: chopped Jersey tomatoes and scallions, shredded cheddar jack cheese and a dollop of sour cream are like a quartet of perfection. Don't mess with it! Trust me.

Jersey Fresh Turkey Chili

Makes 6 to 8 servings

2 Tbsp. olive oil
1 onion, chopped
4 garlic cloves, minced
1-2 jalapeno peppers, minced
1.3 lbs. ground turkey
2 tsp. cumin
2 Tbsp. chili powder, divided
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 small or 1 large poblano pepper, chopped
2 corn ears, cooked, with kernels stripped from the cob
1 15.5 oz. can black beans, rinsed
2 cups chicken broth
1 cup water
2 Tbsp. fresh cilantro, minced
Salt and pepper to taste

To serve:
Fresh tomato, chopped
Scallions, finely chopped
Sour cream
Shredded cheddar jack cheese

In a large soup pot, heat olive oil over medium heat. Add onion, garlic and jalapeno. Saute for 4-5 minutes until glistening.

Add ground turkey. Brown the meat, stirring occasionally. Season with cumin, 1 Tbsp. chili powder and salt and pepper to taste.

Add bell and poblano peppers. Cook for about five minutes so that peppers soften.

Add corn, beans, broth, remaining Tbsp. of chili powder and water. Season with salt and pepper to taste. Bring to a boil. Lower heat and simmer partially covered for 30-35 minutes. The corn kernels will separate as the chili simmers.

Stir in cilantro. Adjust seasonings if necessary.

Serve in bowls, topping each serving with fresh tomato, scallions, sour cream and cheese.