top of page

Turkey Chili


  • 1 Cup Onions, chopped

  • 8oz Whole Kernel Corn - Frozen

  • 2, 15oz Cans Chili Beans (or bean of choice), drained and rinsed

  • 2, 15oz Cans White (cannellini) Beans, drained and rinsed

  • 1/8 - 1/4 Tsp Ground Red Pepper

  • 1 Tbsp Chili Powder

  • 1/4 Cup Dijon Mustard

  • 14.5oz Can Stewed Tomatoes, undrained

  • To taste Ground White Pepper

  • 5 Cups Chicken Broth 99% Fat Free

  • 1.5 lbs Ground Turkey

  • 1 Tbsp Olive Oil

  • 8oz Canned Green Chile Peppers, chopped

  • 1 Clove Garlic, minced

  • 1 Cup Coburn Farms Shredded Monterrey Jack Cheese


  • In a large pot over medium heat, saute the onion, garlic and oil on medium-high heat until tender.

  • Stir in the turkey, and saute until turkey is cooked through, stirring occasionally to break up.

  • Add broth, tomatoes with their liquid, mustard, chili powder, white pepper, chili peppers and ground red pepper, mixing well.

  • Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Stir in beans and corn, and cook 10 more minutes, stirring occasionally. Serve topped with the cheese.


Find Your Store Weekly Ad
Search By Tags
Value + Quality Recipes + News
bottom of page