Turkey Corn Chili is the perfect solution to those days when you don’t have much time to get dinner on the table. Unlike a lot of other chili recipes, Turkey Corn Chili takes about 30 minutes start to finish. It tastes delicious, you’ll wonder why you ever spent so much time on chili before.
Using ground turkey adds an excellent health benefit, reducing fat and calories. And, even though you are using poultry this is not a white chili. It tastes every bit as wonderful as a traditional ground beef chili. The recipe calls for a 32 ounce can of diced tomatoes, which can sometimes be hard to find. If you can only find 28 ounces, then you can go ahead and just use that. If you feel as though you must have 32 ounces, you can always add the 4 missing ounces with an additional smaller can of diced tomatoes.
Be prepared for this to be your families new favorite chili, one you can feel good about serving.
Turkey Corn Chili
1 medium onion, chopped
1 tablespoon corn or vegetable oil
2 cloves garlic, chopped
1 1/3 pounds ground lean turkey
1 small red bell pepper, seeded and chopped
1 ½ cups frozen corn kernels
1 can (32 ounces) diced tomatoes
3 scallions, chopped
1 teaspoon poultry seasoning
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 to 2 ounces your favorite hot sauce to taste
Coarse salt and freshly ground black pepper, to taste
Shredded cheese, such as cheddar, for topping
In a deep saucepot over medium-high heat, sauté onion in oil for 3 to 5 minutes.
Add garlic and cook 1 minute more. Add turkey and brown 5 minutes. Add bell pepper, corn, and tomatoes. Bring to a bubble, stirring in scallions, spices, hot sauce, and salt and pepper.
Reduce heat and simmer 10 minutes. Be sure to taste the chili and make sure that the spices are as you like. Add more hot sauce or salt and pepper if needed.
Serve in bowls topped with cheese and tortilla chips on the side.