When we are in the mood for chili this has been one of our go-to recipes for years. You can whip it up in 30 minutes and it tastes delicious! The best part it makes plenty for leftovers and more to freeze for future meals!
Turkey Corn Chili
Fast, simple and delicious chili recipe! Makes plenty to freeze for later.
- 1 tbsp EVOO
- 1 medium yellow onion chopped
- 1 large bell pepper (red or green) I like to use half of both chopped
- 1 jalapeno pepper seeded and chopped
- 1 bay leaf
- 1 ½ lbs cooked turkey break into small pieces
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 2 tsp cayenne pepper sauce (several drops)
- course salt
- 2 cups frozen corn kernels
- 32 oz can chunky style crushed tomatoes
- 2 cups chicken stock
- 2 scallions chopped
- shredded cheese
Get out a large soup pot and heat the olive oil over medium-high heat.
Gather all the ingredients: onion, bell pepper, jalapeno pepper, bay leaf, turkey, chili powder, ground cumin, cayenne pepper sauce, salt, corn, crushed tomatoes, chicken stock, green onions and cheddar cheese.
In a seperate pan, cook the gound turkey over medium heat until no longer pink. Season with salt & pepper. Drain the fat when its finished.
While the meat is cooking, start cooking up the vegetables in the big pot with the heated oil. Add in the onion, bell peppers, jalapeno, and bay leaf. Cook the vegetable for about 5 minutes until a little soft. Stir frequently.
Reduce the heat and add the cooked turkey and season everything with chili powder, ground cumin, and cayenne sauce. Season to taste with salt.
Next, add the corn, tomatoes and broth. Stir everything to together and simmer on medium low heat for 10 minutes. Do a taste test to see if you need to adjust the seasonings.
Laddle into bowls when you are ready to eat and garnish with chopped green onions and shredded cheese. I like to serve the chili with cornbread and butter. Enjoy!
This recipe makes a ton so plan on freezing some for future meals.
The original recipe can be found HERE.