Smoky Turkey Corn Chili
A smoky ground turkey chili loaded with sweet corn and simmered until thick, finished with a cool dollop of sour cream to balance the heat.
Ground turkey keeps this chili lighter than a beef version while still soaking up plenty of smoky, spiced flavor from chipotle and cumin. Sweet corn stirred in near the end adds pops of sweetness against the heat, and a long simmer thickens everything into something spoonable. A dollop of sour cream on top cools each bite.
Ingredients
Method
Tap a number to mark a step donePour the olive oil into a Dutch oven set over medium heat, add the chopped onion and let it turn translucent and sweet, about 5 minutes.
Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink.
Stir in the garlic, chili powder, cumin, and chipotle powder, and cook for 1 minute until fragrant.
Add the diced tomatoes and kidney beans, bring to a simmer, and cook uncovered for 20 minutes, stirring occasionally.
Stir in the corn kernels and kosher salt, and simmer for 5 more minutes until the corn is heated through.
Ladle the chili into bowls and top each with a dollop of sour cream before serving.
Kitchen note
Simmer the chili uncovered for the last stretch of cooking so excess liquid can evaporate, giving you a thicker chili instead of a soupy one.
