turkey, corn and tomato chili

CHILI season is upon us… cool days and even cooler nights, nothing warms your bones quite like a hearty bowl of chili

but with the ‘bean-haters’ in the house, some improvising was in store to concoct a pot full of tasty-goodness…

i found a similar recipe here, but you know me and my incessant tweaking… and of course, i doubled it up, because who DOESn’t want leftover chili?! i think it only gets better the longer the ingredients have to marinade together!


2 T. olive oil
2 large onions, coarsely chopped
1 large shallot, finely chopped
5 T. chili powder
1 T. oregano
1 T. ground cumin
1 T. ground coriander
1 t. cayenne powder (or less, depending on how HOT you like it)
2-3 lbs. ground turkey (ground chicken breast or beef can also be used)
1 pt. of Mel’s Homemade Tomato Sauce
1 pt. of Mel’s Homemade Salsa
1 (28 oz.) can of whole peeled tomatoes
2 (16 oz.) bags frozen corn kernels
Salt to taste
2/3 c. chopped fresh cilantro

In a large soup pot or Dutch oven, heat oil over medium heat.
Add onions and shallots and cook until onions are translucent.
Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.
Add turkey (or chicken or beef).
Stir to break up and brown.
Add tomato sauce, salsa, tomatoes, corn and 2 cups of water.
Season with salt, then bring to a boil.
Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick.
Stir in cilantro and serve.


check out more tasty, allergy-friendly recipes on my RECIPES page

One response to this post.

  1. […] with soup, stew and chili season in full swing, what better way to get the party started than with a twist on the classic […]



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