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Turkey Chili picture

Turkey Chili

Chili can be made with a variety of meats – try it with ground beef and/or pork instead of turkey. Make a big batch of this turkey chili and freeze it for cold days to come!

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  • 2 tablespoons olive or canola oil
  • 2 pounds ground turkey (or use pork or beef)
  • 4 ounces (8 tablespoons) unsalted butter or 1/4 cup olive oil
  • 2 medium Anaheim or poblano chilies, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 red bell pepper, seeds removed and finely chopped
  • 1 leek, halved lengthwise, washed and thinly sliced cross-wise (white and light green parts only)
  • 2 garlic cloves, minced or pressed through a garlic press
  • 2 teaspoons dried oregano
  • 1/4 cup all-purpose flour or corn flour
  • 1/4 teaspoon cayenne (more if you like it hot)
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 4 cups low-sodium chicken stock or broth
  • 10 ounces frozen corn kernels, thawed
  • 3 cups canned black beans, drained and rinsed
  • Optional garnishes:
  • Grated cheddar cheese, chopped green onions, sour cream

Serves 6 to 8

  1. In a large skillet heat the olive oil over medium heat.  Add the ground meat and cook until just beginning to brown, breaking up clumps as you cook with a wooden spatula.  Drain the meat of excess fat or liquid and set aside.
  2. In a large Dutch oven or wide saucepan, melt the butter over medium heat.  Add the chilies, onion, celery, bell pepper, leek, garlic and oregano and cook until the vegetables soften, about 10 minutes, stirring frequently.  (Note:  Monitor the heat so the vegetables don’t brown.)
  3. Add the flour, cayenne, cumin, coriander and salt and stir well to combine.  Continue to cook and stir for 3 minutes more.
  4. While stirring, add the sugar and chicken stock.  Turn up the heat and bring the liquid to a boil, and then reduce the heat so it just simmers.
  5. In a food processor or blender, puree 1 1/2 cups of the corn with 1/2 cup water.
  6. Add the pureed corn, remaining corn kernels, black beans and cooked meat to the chili.
  7. Simmer, uncovered, for 25 minutes.  (Note:  If the liquid seems to be evaporating quickly and the chili is becoming dry, add 1/2 cup to 1 cup of water and partially cover the pot.)
  8. Serve the chili hot with grated cheese, chopped green onions and sour cream on the side, if you like.
Serve with:  Sweet Cornbread

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.