Turkey Chili with Roasted Street Corn Dip

Turkey Chili with Roasted Street Corn Dip

A satisfying chili perfect for warming up any guest.


  • 2 tbsp. olive oil
  • 2 cups yellow onions, chopped
  • 2 tbsp. garlic, minced
  • ½ cup red bell peppers, chopped
  • 2 oz. canned green chilies
  • 2 lbs. ground turkey
  • 2 tbsp. chili powder
  • 2 tsp. cumin
  • Two 28 oz. cans crushed tomatoes, undrained
  • Two 16 oz. cans ted kidney beans, drained, not rinsed
  • 2 tbsp. sugar
  • 4 cups chicken stock or broth, low sodium
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. Tabasco sauce
  • 2 tsp. salt
  • 1 tsp. dried oregano
  • 10 oz. packages Stonemill® Kitchens Roasted Street Corn Dip


  1. In a 4-qt. saucepan, sauté the onions, garlic and bell peppers in the olive oil over medium heat until aromatic, approx. 2-3 minutes until fragrant.
  2. Add the ground turkey and cook until browned.
  3. Add chili powder and cumin. Stir and heat until the spices are very fragrant, approximately 1-2 minutes.
  4. Add the remaining ingredients and stir to combine. Simmer on low heat for 1 hour, partially covered.
  5. Stir occasionally and adjust any seasoning to taste when ready to serve.

Beverage Pairings

Pairs nicely with a Lager or Pale Ale.

Print Recipe