Alright, let’s get real—if chili were a superhero, this turkey chili with corn would be its trusty sidekick, always ready to save the day when dinner feels like a crisis. I mean, who doesn’t love that perfect combo of spicy, smoky, and a little bit sweet with those tender turkey bits and the pop of juicy corn kernels? I’m beyond excited to share this recipe because it’s quick, healthier than your average chili, and ridiculously comforting. Plus, it comes together in one pot, which means more time to relax and less time fumbling with dishes. Wait until you smell those spices dancing with the corn as it simmers—your kitchen is about to become the coziest spot in the house!
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 tbsp olive oil
1 lb ground turkey
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 (14.5 oz) can diced tomatoes
1 cup frozen or canned corn kernels (drained if canned)
1 (15 oz) can kidney beans, drained and rinsed
1 cup chicken broth
2 tbsp tomato paste
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for some heat)
Salt and pepper, to taste
How I Make It
Step 1:
Heat the olive oil in a large pot over medium heat until shimmering. Toss in the ground turkey, breaking it up with a spoon, and cook until it’s no longer pink, about 5-7 minutes. This is where your chili’s rich base starts getting built—be sure not to rush this step to get a nice, even browning.
Step 2:
Add the onion, red bell pepper, and garlic to the pot. Stir it all together and sauté until the veggies soften, about 5 minutes. The smell at this point? Absolutely heavenly—like your kitchen is promising something amazing is on its way.
Step 3:
Now, stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Let these spices toast slightly for about 1 minute to wake up their flavors.
Step 4:
Mix in the tomato paste and cook for another minute or so, stirring constantly. Then add the diced tomatoes, chicken broth, and kidney beans. Stir well to combine everything.
Step 5:
Bring the chili to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 20 minutes so flavors meld and the chili thickens beautifully. If it looks too thick, add a splash more broth or water.
Step 6:
Finally, stir in the corn kernels and cook for 5 more minutes, just enough for the corn to heat through and stay slightly crisp. Give the chili a taste and season with salt and pepper as needed. Serve hot and enjoy every spoonful!
Variations & Tips
Swap ground turkey for ground chicken or lean beef for a different protein twist.
Add a diced jalapeño with the onions for extra heat.
Use fresh corn when in season for a burst of sweetness and texture.
Top your chili with shredded cheese, sour cream, or chopped cilantro to brighten flavors.
For a thicker chili, simmer uncovered for the last 10 minutes, stirring occasionally.
Double the recipe and freeze leftovers in individual portions for quick lunches or dinners.
How I Like to Serve It
This turkey chili is perfect for chilly weeknights when you want comfort without feeling heavy. I love spooning it over a bed of fluffy rice or alongside some crusty bread to soak up all that saucy goodness. When friends come over, I pull out shredded cheese, avocado slices, and a squeeze of lime so everyone can customize their bowls. It’s just that kind of friendly, crowd-pleasing dish.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a little water if it thickens too much.
Closing: Once you try this turkey chili with corn, you’ll see why it’s my go-to comfort meal—simple, packed with flavor, and always hits the spot.
