Rachael Ray'S Turkey Corn Chili Recipe

Name: Rachael Ray'S Turkey Corn Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Heat a deep pot over medium high heat.
2
Work close to the stove for your chopping.
3
Add oil to the pot, 1 turn of the pan, and add vegetables as you chop them.
4
Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick.
5
Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce.
6
Season with a little salt, to taste.
7
Add corn, tomatoes, and broth.
8
Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer 7 to 10 minutes.
9
Garnish chili with chopped scallions.

869

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, chopped, 1 large bell pepper, chopped (red or green), 1 jalapeno pepper, seeded and chopped, and more.

Yes, Rachael Ray'S Turkey Corn Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael Ray'S Turkey Corn Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions