Nutrition per serving may change if servings are adjusted.
2 teaspoons vegetable oil
2 medium onions, chopped
1 medium green sweet pepper, chopped
½ cup fresh or frozen whole kernel corn
2 large cloves garlic, minced
1 fresh jalapeño chile pepper, seeded (if desired) and finely chopped (see Tip)
1 pound uncooked ground chicken breast or turkey breast
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
¾ cup ketchup
4 teaspoons Worcestershire sauce
6 whole grain sandwich-style rolls
Dill pickle slices (optional)
In a very large nonstick skillet, heat oil over medium-high heat. Add onion, sweet pepper, corn, garlic, and jalapeño pepper. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in chicken or turkey, chili powder, cumin, and oregano. Cook for 5 to 6 minutes more or until chicken or turkey is no longer pink. Stir in ketchup and Worcestershire sauce; heat through.
Divide mixture among rolls. If desired, top with pickle slices.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.