Turkey Chili with Cornbread

Turkey Chili

Apparently there is a great deal of controversy out in the world about what makes a proper chili and the Texans and Cincinattians (is that what people from Cincinnati are called?) vigorously debate the use of beans and the virtues of ground meat versus cubed beef.  I am sure they would all have a lot of choice words over this version – it not only has beans but also a variety of other vegetables and uses ground turkey instead of beef – so we can just call this a Baltimore version.  I like to serve it with cornbread and with shredded cheddar cheese and reduced fat sour cream on the side.


1 pound ground turkey

1 can kidney beans, rinsed and drained (or use whatever beans you have on hand)

2 cans diced tomatoes (optional: use tomatoes with mild green chiles)

2 cups frozen corn

1 onion, diced

1 bell pepper, color of choice, chopped

3 cloves of garlic, finely chopped

2-3 cups of reduced sodium chicken broth OR lager – depending on how soupy you like it

1 TBSP of chopped canned chipotle chiles in adobo sauce (optional)

2 TBSP tomato paste

1 ½ TBSP chili powder

1 TBSP olive oil or vegetable oil


  • In a dutch oven or large pot, heat oil over medium/high heat.  Add onions and bell peppers, season with salt and pepper, and cook 3-4 minutes.  Add garlic and cook an additional minute, stirring occasionally. 
  • Add ground turkey, season with chili powder and another pinch of salt and pepper, and cook, breaking turkey up with a spoon, until no longer pink – about 5 minutes.
  • Add chipotle chiles and tomato paste and mix well.
  • Add corn, kidney beans, tomatoes, and broth (or beer, if using) and bring to a boil.  Reduce to a simmer and let it cook until the beans are tender and the corn is cooked through – about 5-10 minutes.
  • Top with sour cream and shredded cheese and serve with corn bread

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