YIELD Makes 6 servings
Dry chilies add a rich earthy flavor not achievable with their fresh counterparts.
INGREDIENTS
3 dried ancho chiles (each about 4 inches long) or 6 dried New Mexico chiles (each about 6 inches long)* 2 small zucchini 1 medium onion, thinly sliced 3 cloves garlic, minced 1 teaspoon ground cumin 3 cans (about 14 ounces each) fat-free reduced-sodium chicken broth 1‑1/2 to 2 cups (8 to 12 ounces) shredded cooked dark turkey meat 1 can (about 15 ounces) chickpeas or black beans, rinsed and drained 1 package (10 ounces) frozen corn 1/4 cup cornmeal 1 teaspoon dried oregano 1/3 cup chopped fresh cilantro *Ancho chiles can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Cut stems from chilies; shake out seeds. Place chilies in medium bowl; cover with boiling water. Let stand 20 to 40 minutes or until chilies are soft; drain. Cut open lengthwise and lay flat on work surface. With edge of small knife, scrape chili pulp from skin (thicker-skinned ancho chilies will yield more flesh than thinner-skinned New Mexico chilies). Finely mince pulp; set aside.
- Cut zucchini in half lengthwise; slice crosswise into 1/2-inch-wide pieces. Set aside.
- Spray large saucepan with cooking spray; heat over medium heat. Add onion; cook, covered, 3 to 4 minutes or until light golden brown, stirring several times. Add garlic and cumin; cook and stir about 30 seconds or until fragrant. Add chicken broth, reserved chili pulp, zucchini, turkey, chickpeas, corn, cornmeal and oregano; bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until zucchini is tender. Stir in cilantro; ladle into bowls and serve.