Turkey Chili with Black Beans and Corn

I love the heartiness of chili during cold weather. Not only is it comforting and filling, but it’s also as flexible as I need it to be. Meat substitutions are easy with chili as are vegetable swaps! If you don’t like corn, swap it out or omit it completely. You can also adjust the spiciness of the chili to your liking. I keep the main pot mild so that everyone can enjoy it and those that like it hot add sriracha or Frank’s Red Hot to their individual bowls.

Turkey Chili with Black Beans and Corn

Turkey Chili with Black Beans and Corn

Serves a small army


2 tablespoons olive oil, divided

2 pounds ground turkey
1 large onion, diced
2 red peppers, diced
2 carrots, diced
3 large cans diced or pureed tomatoes (Tuttarosso or similar)
3 cans of black beans
2 cups frozen corn
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Kosher salt and pepper to taste


1. In a 7 1/4 quart cast iron pot (or similar heavy bottom pot) heat 1 tablespoon of olive oil.
2. Brown ground turkey, remove from pot. 
3. Add 1 tablespoon olive oil to pot and heat.
4. Saute onion until softened, about 4-5 minutes.
5. Add red peppers and carrots. Saute until softened, about 3-4 minutes. (If your vegetables are sticking to the bottom of the pot, add 2 tablespoons of water or chicken stock.)
6. Add diced tomatoes (I’m partial to Tuttarosso), ground turkey, beans, corn and seasonings. Bring to a boil. Then cover and let simmer on low for at least 20 minutes and up to 5 hours.
7. Taste and adjust salt and pepper as needed.
Optional: serve over rice of your choice… with or without sour cream

Eat, Drink & Be Yummy!


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