Best 6 Turkey Corn Chili Recipes

TURKEY CORN CHILI

Steps:

• 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.
• 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.

TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS

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.

TURKEY CORN CHILI ALA RACHAEL RAY

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!

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

Steps:

• Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
• Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
• Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

BLACK BEAN, CORN & TURKEY CHILI

Steps:

• 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.
• 2. Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.

RACHAEL RAY'S TURKEY CORN CHILI

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.