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
(1) 2 oz. can green chilies
2 lbs. ground turkey
2 tbsp. chili powder
2 tsp. cumin
(2) 28 oz. cans crushed tomatoes, undrained
(2) 16 oz. cans red 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
(1) 10 oz. packages Stonemill® Kitchens Roasted Street Corn Dip

Directions

1. In a 4‑quart saucepan, sauté the onions, garlic, and bell peppers in the olive oil over medium heat until fragrant (approximately 2‑3 minutes).
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. Stir occasionally.
5. Adjust any seasoning to taste when ready to serve.

Beverage Pairings

Pairs nicely with a Lager or Pale Ale.

Print Recipe

Turkey Chili with Roasted Street Corn Dip