Best 8 Rachael Rays Turkey Corn Chili Recipes

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Feast your taste buds on a culinary journey with Rachael Ray's Turkey Corn Chili, a symphony of flavors that will tantalize your senses. This hearty and wholesome chili is a perfect blend of ground turkey, sweet corn, and a medley of zesty spices, creating a satisfying and flavorful dish.

Savor the rich aroma of roasted poblano peppers and the subtle heat of diced jalapeƱos, adding a touch of smokiness and spice to the chili. The addition of cornbread crumbs and corn tortillas lends a delightful textural contrast, while a dollop of sour cream and a sprinkle of chopped cilantro add a refreshing balance to the dish.

Rachael Ray's Turkey Corn Chili is a versatile recipe that can be tailored to your preferences. For a milder version, reduce the amount of jalapeƱos or omit them altogether. If you desire a thicker chili, add more cornbread crumbs or tortilla chips. And for a vegetarian twist, substitute the ground turkey with your favorite plant-based protein.

This article presents three variations of Rachael Ray's Turkey Corn Chili, each offering a unique flavor profile. The classic Turkey Corn Chili is a straightforward recipe that showcases the harmonious blend of ground turkey, corn, and spices. The Sweet Potato Turkey Corn Chili incorporates roasted sweet potatoes for a touch of natural sweetness and added nutritional value. And the White Bean Turkey Corn Chili swaps ground turkey for cannellini beans, creating a hearty and protein-packed vegetarian chili.

Whether you're a chili aficionado or simply seeking a comforting and flavorful meal, Rachael Ray's Turkey Corn Chili is sure to satisfy your cravings. With its versatility and customizable ingredients, this chili is a must-try recipe that promises to warm your heart and tantalize your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary adventure with Rachael Ray's Turkey Corn Chili.

Let's cook with our recipes!

TURKEY AND CHORIZO CHILI



Turkey and Chorizo Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon canola oil
8 ounces Mexican or Spanish chorizo, casing removed and crumbled or chopped
1 1/4 pound ground turkey
Black pepper
1 large ear corn, scraped from the cob, cob reserved and broken in half
2 cups chicken stock
2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce
1/4 teaspoon ground cinnamon
3 to 4 cloves garlic, chopped
1 large or medium onion, finely chopped
2 tablespoons tomato paste
One 14-ounce can red or black beans
A handful fresh cilantro leaves, chopped
1 lime
Crushed corn chips, such as Fritos, for garnish

Steps:

  • Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
  • Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
  • To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
  • Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
  • Reheat over medium heat, adding a little more stock or water if necessary.
  • To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.

TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS



Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, with leftovers

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter

Steps:

  • Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
  • Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
  • Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

RANCH-STYLE TURKEY CHILI



Ranch-Style Turkey Chili image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 20

4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped

Steps:

  • Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
  • Preheat the oven to 400 degrees F.
  • Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
  • Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
  • Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES



Beef and Black Bean Chili with Green Onion Corn Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 21

2 pounds ground beef sirloin, 90 percent lean
1 tablespoon extra-virgin olive oil, 1 turn of the pan
Salt and pepper
1 tablespoon Worcestershire sauce, eyeball it
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons dark chili powder, 2 palm fulls
1 tablespoon cumin, 1/2 palm full
1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
1 (14 1/2 ounce) can diced tomatoes
1 (8-ounce) can tomato sauce or tomato puree
2 (15-ounce) cans black beans, drained
2 tablespoons chopped fresh cilantro, a handful, optional
2 (8 1/2-ounce) packages, corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons vegetable or corn oil
3 scallions, thinly sliced
Butter, for greasing griddle pan

Steps:

  • In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
  • Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
  • To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

RACHAEL RAY'S TURKEY CORN CHILI



Rachael Ray's Turkey Corn Chili image

Make and share this Rachael Ray's Turkey Corn Chili recipe from Food.com.

Provided by AmyZoe

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large bell pepper, chopped (red or green)
1 jalapeno pepper, seeded and chopped
1 bay leaf (fresh or dried)
1 1/2 lbs turkey meat (light and dark, diced)
1 1/2-2 tablespoons chili powder
1 1/2-2 tablespoons ground cumin
1 -2 teaspoon cayenne pepper
coarse salt
2 cups frozen corn kernels (or leftover prepared corn)
32 ounces crushed tomatoes (chunky style)
2 cups chicken stock (or chicken broth, paper contained or canned)
2 scallions, chopped (white and greens)

Steps:

  • Heat a deep pot over medium high heat.
  • Work close to the stove for your chopping.
  • Add oil to the pot, 1 turn of the pan, and add vegetables as you chop them.
  • 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 7 to 10 minutes.
  • Garnish chili with chopped scallions.

INDIAN SUMMER TURKEY CHILI



Indian Summer Turkey Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 to10 servings.

Number Of Ingredients 29

3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional
Choose from any or all of the following for dipping and scooping into your chili:
Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
Choose from any or all of the following for topping your chili:
Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes

Steps:

  • Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
  • Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
  • Tidbit:
  • To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
  • Choose from any or all of the following for dipping and scooping into your chili:
  • All of the above can be found on either snack aisle or natural foods snack section in your market.
  • Choose from any or all of the following for topping your chili:
  • Defrosted frozen corn or leftover corn on the cob, scraped from cob

ANCHO-CHIPOTLE TURKEY CHILI



Ancho-Chipotle Turkey Chili image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 25

4 to 5 medium dried ancho chiles, stemmed and seeded
4 cups chicken stock
1 tablespoon extra-virgin olive oil
4 ounces Applewood smoked bacon, chopped
2 pounds ground turkey (mix of light and dark meat)
Kosher salt and freshly ground black pepper
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons finely chopped seeded chipotle in adobo sauce
1 rounded tablespoon smoked sweet paprika
Scant palmful ground cumin
Scant palmful coriander
2 teaspoons unsweetened cocoa powder
2 pinches ground cinnamon
1/4 cup tomato paste
1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
Chopped raw onions
Scallions, chopped
Cilantro leaves
Lime wedges
Lightly crushed tortillas
Shredded extra-sharp Cheddar cheese
Sour cream
Toasted pumpkin seeds
Diced avocado dressed with lime or lemon juice

Steps:

  • Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
  • Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
  • Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
  • Puree the anchos and stock.
  • Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
  • To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

TURKEY CORN CHILI ALA RACHAEL RAY



Turkey Corn Chili Ala Rachael Ray image

I came across this recipe looking for ways to use up leftover turkey. After trying it, I was wishing I had more leftover turkey!!

Provided by meltedcountry

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
1 large bell pepper, chopped (any color)
1 jalapeno pepper, seeded and chopped
1 bay leaf
1 1/2 lbs leftover cooked turkey, diced
1 1/2-2 tablespoons chili powder
1 1/2-2 tablespoons ground cumin
1 -2 teaspoon cayenne pepper
coarse salt
2 cups corn, drained
1 (32 ounce) can chunky style crushed tomatoes
2 cups chicken stock or 2 cups broth

Steps:

  • Heat the oil in a deep pot over medium high heat.
  • Add the vegetables to the pot. Add the bay leaf and cook for 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 salt, to taste.
  • Add corn, tomatoes, and broth.
  • Mix well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes.
  • Enjoy!

Tips:

  • To ensure a flavorful chili, use a variety of spices, such as chili powder, cumin, paprika, and cayenne pepper. Adjust the amount of each spice to suit your taste preferences.
  • Use a combination of ground turkey and ground beef for a leaner chili. You can also substitute ground chicken or pork, if desired.
  • Add a variety of vegetables to your chili, such as corn, black beans, kidney beans, and diced tomatoes. You can also add other vegetables, such as zucchini, squash, or bell peppers.
  • Use a good quality broth, such as chicken broth or beef broth. You can also use vegetable broth, if desired.
  • Simmer the chili for at least 30 minutes, or up to 2 hours, to allow the flavors to develop.
  • Serve the chili with your favorite toppings, such as shredded cheese, sour cream, guacamole, or salsa.

Conclusion:

Rachael Ray's Turkey Corn Chili is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The chili is packed with flavor, thanks to the combination of spices, vegetables, and ground turkey. It is also a healthy and affordable meal that can be enjoyed by the whole family. Whether you are looking for a quick and easy meal or a hearty and comforting dish, Rachael Ray's Turkey Corn Chili is a great choice.

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