Turkey Corn Chili

The South Arm Cooking Club for Seniors whipped up a south western theme meals. To start off, Sydney, Chris and Frank made a Turkey Corn Chili.


This is a good recipe for times when you’ve leftovers chicken or turkey. Adjust the amount of broth according to your preferred thickness.


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped
  • 1 bay leaf
  • 1 1/2 pounds cooked chicken or turkey, diced
  • 1 1/2 to 2 tablespoons chili powder
  • 1 1/2 to 2 tablespoons ground cumin
  • 2 cups frozen corn kernels
  • 1 (32 ounce) can diced or crushed tomatoes
  • 2 cups chicken broth
  • 2 scallions, white and greens, chopped
  • salt to taste


Source: adapted from Rachel Ray

Prep time: 20 minutes;  Cook time: 15 minutes;  Serves 4 to 6


Turkey-Corn-Chili-5-300x200Since we  started off with raw turkey, we baked the turkey in the oven and cubed it. We dusted some flour over the diced turkey to help thicken the chili.
Turkey-Corn-Chili-2-300x200Heat a deep pot over medium high heat. Add oil, onion, pepper, and bay leaf. Cook the vegetables for 5 minutes. Stir frequently, reducing heat if the vegetables start to stick.
Turkey-Corn-Chili-4-300x200Add corn, tomatoes and broth to the vegetables. Season with chili powder and cumin.
Turkey-Corn-Chili-6-300x200Stir in diced turkey. Combine the chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

Sydney, Chris and Frank, thank you for making this hearty chili.

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