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Turkey Corn Chili

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil

1 medium onion, chopped

1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)

1 jalapeno pepper, seeded and chopped

1 bay leaf, fresh or dried

1 1/2 pounds light and dark meat cooked turkey meat, diced

1 1/2 to 2 tablespoons (a palm full) chili powder

1 1/2 to 2 tablespoons (a palm full) ground cumin

1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce

Coarse salt

2 cups frozen corn kernels or leftover prepared corn

1 (32-ounce) can chunky style crushed tomatoes

2 cups prepared chicken stock or broth, paper container or canned

2 scallions, white and greens, chopped


  1. Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
  2. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.