Turkey Chili with Corn Bread

Turkey Chili may just be the ticket for your Thanksgiving enjoyment. It’s the perfect meal to accompany a football game. If you feel that it’s just not Thanksgiving without green beans and sweet potatoes, feel free to dice some up and throw it in -- the beauty of chili is that anything goes!


  • 1/4 cup Vegetable Oil
  • 2 Spanish Onions, medium sized, diced
  • 1 Tbsp. Garlic, chopped
  • 4 lbs. Turkey, ground
  • 2 15 oz. cans Tomato, crushed,
  • 2 15 oz. cans Tomato with Chile and Cilantro
  • 2 15 oz. cans Hominy with Chile and Lime
  • 2 3 oz. cans Green Chiles, diced
  • 1 15 oz. can Black Beans, drained
  • 1 15oz. can Chick Peas, drained
  • 1 15 oz. can Navy Beans, drained
  • 1 15 oz. can Pinto Beans, drained
  • 2 tsp. Cumin, ground
  • 2 tsp. Coriander, ground
  • 2 tsp. Garlic, ground
  • 2 tsp. Cayenne Pepper, ground
  • 2 tsp. Black Pepper, course ground
  • 1 tsp. Oregano, ground
  • To Taste: Kosher or Sea Salt
  • ToTaste: Hot Sauce, your favorite brand
  • As Needed: Chicken Stock, to thin down to desired consistency
  • As Needed: Instant Corn Meal, to thicken to desired consistency
  • As Needed: Corn Bread, fresh or purchased, cut into wedges


In a large, heavy-bottomed stockpot over medium-low heat, sweat the onions in the oil until tender and translucent. Add the garlic and cook for an additional minute Add the ground turkey and cook, using a wooden spoon to crumble the meat, until the turkey is no longer pink. Add all of the canned products, starting with the tomatoes and stir well. If you need to thin down the chili, add chicken stock to reach your desired consistency. Add the seasonings and hot sauce (if using) and stir well. Simmer the chili for 10 minutes to allow flavors to marry. If the chili becomes watery, sprinkle in a little instant cornmeal and stir. The cornmeal will absorb some liquid and give the chili a pleasant toasted-corn flavor. Adjust the seasonings and serve with warm corn bread.

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