Spicy Corn and Turkey Chili

This chili is full of flavor and is another great weeknight meal. You can substitute ground beef or chicken for the turkey if you like. I used the extra lean turkey, which was nearly double the price of regular ground turkey ($6 versus $3) - crazy! This recipe makes probably 6-8 servings, so you'll have leftovers. You can also throw it in the freezer to heat up on another cold night.


  • 1 tablespoon extra virgin olive oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 to 2 tablespoons chili powder
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Cayenne powder to taste
  • 1 pound ground lean turkey breast
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup mild or medium salsa
  • 1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
  • 1 (15-ounce) can kidney or pinto beans
  • 8 oz. chopped mushrooms
  • Salt to taste
  • 1/3 cup chopped cilantro
  • reduced fat sour cream, optional


  1. In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent.
  2. Stir in chili powder, oregano, cumin, coriander, cayenne, and turkey. Stir to break up and brown for 3 minutes.
  3. Add tomato sauce, 1 cup water, salsa, corn, beans, and mushrooms. Season with salt, then bring to a boil.
  4. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve. Top with sour cream if you'd like.


grace said...

chili is pretty much the only thing that gets me through the dreadful winter, and i'm loving your version. the spicier, the better. :)

Dewi said...

It does look very spicy, no worry.... love spicy food. I can handle more than 2 tbs chili powder, ha..ha..ha..
Look delicious Chef!

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