Summer is almost here, its hot and humid in Florida. I love the ease and the flavor of chili but it can be a little much for those hot Summer months. I decided to lighten it up a bit by adding some fresher and brighter ingredients, but kept the spice and the ease of a one pot meal.
3T canola oil
1 yellow onion chopped
2 cloves garlic finely chopped
2 fresh jalapeno diced
2 lbs ground meat (turkey, beef or pork will work)
1/2 t salt
1/2 t cumin
1/2 t mexican oregano
3 T chili powder
1 28 oz can of whole peeled tomatoes with juice
1 can dark red kidney beans
2 ears of fresh corn, kernels removed ( approx 1 1/4 cup) you could use frozen or canned corn, but corn is in season in the summer and adds a freshness and slight crunch to the dish.
1 t lime zest
Heat oil over Med high heat, add onion, garlic and jalapeno, and sauté for 3 min. Add ground meat and cook until browned (drain fat if necessary), add salt, cumin, oregano, and chili powder. Then add tomatoes with juice, bring to a boil, reduce heat to low and cover.
Cook for one hour, stirring occasionally and breaking up tomatoes with the spoon. Add beans and corn kernels and zest, cook for 15 min more.
Serve in bowls and top with fresh cilantro and squeeze lime wedges over the top.