Turkey Corn Chili

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 484.0
  • Total Fat: 14.2 g
  • Cholesterol: 93.7 mg
  • Sodium: 3,000.4 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 8.9 g
  • Protein: 39.9 g

View full nutritional breakdown of Turkey Corn Chili calories by ingredient
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As seen on Rachel Ray's 30 Minute Meals - After Thanksgiving use for turkey...very tastey! As seen on Rachel Ray's 30 Minute Meals - After Thanksgiving use for turkey...very tastey!
Number of Servings: 4


    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


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.

Number of Servings: 4

Recipe submitted by SparkPeople user ALICIABH.

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