Name: Rachael Ray's Turkey Corn Chili Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1 large bell pepper, chopped (red or green); 1 jalapeno pepper, seeded and chopped; 1 bay leaf (fresh or dried); 1 1/2 lbs turkey meat (light and dark, diced); 1 1/2-2 tablespoons chili powder; 1 1/2-2 tablespoons ground cumin; 1 -2 teaspoon cayenne pepper; coarse salt; 2 cups frozen corn kernels (or leftover prepared corn); 32 ounces crushed tomatoes (chunky style); 2 cups chicken stock (or chicken broth, paper contained or canned); 2 scallions, chopped (white and greens)

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Step right up, ladies and gentlemen, and prepare to be amazed by a recipe that will knock your socks off! I’m talking about none other than Rachael Ray’s Turkey Corn Chili Recipe – a dish that will leave your taste buds dancing with joy.

As soon as you take your first bite of this hearty chili, you’ll be transported to a world of flavors that will tantalize your senses. The combination of succulent turkey meat, crush tomatoes, and corn kernels creates a wonderful base that is then boosted with the fiery kick of cayenne pepper and chili powder.

But it’s not just the spice that makes this dish stand out – it’s the subtle notes of ground cumin, bell peppers, onions, and scallions that perfectly complement the main ingredients. Every mouthful is a symphony of flavors that will leave you begging for more.

So if you’re looking for a chili recipe that packs a punch, then Rachael Ray’s Turkey Corn Chili Recipe is the one for you. Get ready to whip up a batch of chili so delicious, it’ll make Ina Garten jealous!

Table of Contents

Why You’ll Love This Recipe

This colorful chili will warm your body and soul.

My dear culinary explorers, let me tell you why you’ll fall head over heels for this savory Rachael Ray’s Turkey Corn Chili Recipe. This recipe is a sure crowd-pleaser that will warm your soul on even the coldest days.

First off, the combination of turkey meat and mixed frozen corn kernels offers a unique and delightful flavor profile that you won’t find in any other chili recipes. Secondly, Rachael Ray’s recipe adds a dash of cayenne pepper and ground cumin that will tantalize your taste buds in every bite. These choices of spices make the dish come alive with an explosion of flavor.

The tomato-based broth contains crushed tomatoes and is seasoned with bay leaf, which infuse a rich and complex taste making it even more delicious than some of the bean chilis available. Overall the recipe is simple and can be achieved within thirty minutes which appeals to everyone’s need for quickly prepared meals without sacrificing flavors.

Additionally, if you’re looking for a little bit of heat in your chili, then you’re in for a treat! The recipe includes chili powder that will heat up your mouth with each spoonful without being overpowering.

In short, Rachael Ray has hit another homerun with this turkey corn chili recipe that epitomizes comfort food. It is easy to cook, scrumptious in taste, and perfect for add-on toppings like scallions or cheese. Trust me; once you try it, you won’t be able to resist making it again and again.

Ingredient List

The perfect dish to feed a crowd on a cold winter evening.

Here are the ingredients you’ll need to prepare Rachael Ray’s famous Turkey Corn Chili Recipe:

Main Ingredients:

2 tablespoons of extra virgin olive oil
2 pounds of ground turkey meat
1 medium-sized onion, chopped
1 bell pepper, chopped
3 cloves of garlic, chopped
1 tablespoon of chili powder
1 tablespoon of ground cumin
1/2 to 1 teaspoon of cayenne pepper (depending on the spice level you prefer)
1 can (28 ounces) of crushed tomatoes
2 cups of corn kernels (frozen or canned)
1 can (15 ounces) of black beans, drained and rinsed

Seasonings:

Coarse salt and black pepper to taste
1 bay leaf

Optional Toppings:

Scallions, sliced
Sour cream
Shredded cheese

The Recipe How-To

https://www.youtube.com/watch?v=a3u7uhLyA-A

Now, let’s dive into the heart of the matter: making Rachael Ray’s Turkey Corn Chili recipe. I promise it’s easy-peasy and will only take a few steps to reach its savory and spicy flavor.

Ingredients

Here’s what you’ll need:

2 tbsp vegetable oil
2 pounds ground turkey meat
1 medium onion, chopped
1 bell pepper, diced
3 cloves garlic, finely chopped
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) tomato sauce
2 cups frozen corn kernels
2 tbsp chili powder
2 tsp ground cumin
½ tsp cayenne pepper
Coarse salt, to taste
1 bay leaf

Step 1: Cooking the Meat

First thing’s first: in a large pot over medium heat, I pour some vegetable oil so that the meat doesn’t stick when cooking. Once the pot is heated up, I add the best turkey ever—ground turkey! Now, here comes the stirring part. With a wooden spoon, I break up the meat while it browns for about 5 minutes.

Step 2: Adding More Ingredients

Once the ground turkey is nicely browned, I add in diced onions, garlic and bell peppers. This veggie trio adds tons of flavor to the chili that just can’t be skipped. After adding them, I stir everything until they’re all coated in the meat broth which takes another 5 minutes. Yep, easy-peasy.

Step 3: Seasonings

Now it’s time to add in those bold spices that make this chili recipe unique. First is Chili Powder; it gives the dish its spicy depth which delights my taste buds every time. Next is Ground Cumin; this one provides a second layer of heat and a nutty undertone that you’ll love. Lastly, Cayenne Pepper adds an unexpected kick to spice things up even more.

After stirring all those seasonings really well for almost a minute, I incorporate Tomato Paste and stir for about another minute until everything is combined.

Step 4: The Final Touches

By now your house already smells amazing! Are you feeling hungry just like me?

Anyway, let’s finish up this delicious dish by adding Crushed Tomatoes, Tomato Sauce and some Vegetable Broth into our pot of tasty ground turkey meat mix. Don’t forget a Bay Leaf for extra aroma!

For additional flavor and texture contrast, add frozen corn kernels and stir everything together before bringing to a boil.

Step 5: Simmering Time

At this point, all you gotta do is cover your pot and let it simmer on low heat for at least three hours so that all of those amazing flavors have time to mingle with each other.

Finishing Touches

Before serving up bowlfuls of piping hot Turkey Corn Chili to your

Substitutions and Variations

One of the best things about cooking is that there’s always room for some improvisation. With this Rachael Ray’s turkey corn chili recipe, you have a lot of options to explore. Here are some substitutions and variations to consider:

– Meat Substitutions: If you don’t have ground turkey, you can try using ground chicken or beef instead. For a vegetarian version, swap the meat for more beans or add in chopped zucchini to make it a veggie chili.

– Spice Level: The recipe calls for a tablespoon of chili powder and a pinch of cayenne pepper, but you can adjust these amounts based on your taste preference. If you like it extra spicy, add some diced jalapeño or ancho chile.

– Beer Substitute: The recipe suggests adding 1/2 cup of beer, but if you prefer not to use alcohol, you can substitute it with chicken or vegetable broth.

– Chili Roast Poblano Pepper: Another variation is to roast poblano peppers and add them to the chili. This will give it an earthy flavor and smoky aroma.

– Turkey Roast: You can also use leftover roasted turkey instead of ground turkey meat. Shred it and stir it in after the beans and other ingredients have cooked for 10 minutes.

– Chorizo Chili: For a Mexican twist, replace the ground turkey with chorizo and use diced tomatoes with green chilies instead of crushed tomatoes.

These substitutions and variations will give you new options to keep experimenting with this classic dish. Remember to adjust the seasoning accordingly as different ingredients will bring different flavor profiles to your final meal.

Serving and Pairing

When it comes to serving Rachael Ray’s turkey corn chili, there are a number of delicious options that can complement this hearty dish perfectly. I find that the best way to serve this chili is hot-off-the-stove, topped with a generous helping of scallions for added flavor and texture.

If you’re a fan of crunchy toppings, then you may want to consider serving your chili with some tortilla chips on the side, or sprinkle some crunchy tortilla strips over the top of the chili. It adds an extra layer of texture and flavor that can really take this dish to the next level.

In terms of pairing, there are many beverages that can go well with turkey corn chili. A cold beer is always a classic choice for pairing with chili, but if you’re looking for something non-alcoholic, you might want to try a glass of iced tea or lemonade instead.

For those who prefer wine or spirits, you might consider a bold red wine like a Zinfandel or Shiraz, or even a spicier cocktail like a margarita or Bloody Mary. These choices can bring out and enhance the flavors in the chili while contrasting its heat with refreshing acidity.

At the end of the day, however, personal taste plays a big role when it comes to finding the perfect pairing for this turkey corn chili. So feel free to experiment with different pairings until you find the one that works best for your palate!

Make-Ahead, Storing and Reheating

If you’re planning on making this turkey corn chili ahead of time, you’ll be happy to know that it reheats beautifully. It’s great for meal prep or for storing leftovers in the refrigerator. The chili will keep in the refrigerator for up to 4 days if stored in an airtight container.

When reheating the chili, simply heat it up on the stove over medium heat until it’s heated through. You may need to add a little bit of extra broth or water to thin it out as it thickens over time.

Alternatively, you can also freeze this chili for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container or resealable freezer bag. When you’re ready to eat it again, just thaw it in the refrigerator overnight and reheat it on the stove.

I often make a double batch of this turkey corn chili so that I always have some on hand in the freezer. It’s perfect for those busy weeknights when I don’t have time to cook from scratch. Just pull it out of the freezer and dinner is served!

Tips for Perfect Results

Alright folks, if you are looking for tips on how to make the perfect Turkey Corn Chili then stick around! As a culinary explorer, I have learned some tricks over the years that can take your chili from good to great. Here are some of my favorite tips for achieving perfect results.

Firstly, when cooking with ground turkey meat, it’s essential to season the meat well. Turkey is a lean meat and has a tendency to be tasteless unless properly seasoned. I suggest adding some salt, pepper, cumin, and chili powder directly to your turkey before cooking. By doing this step beforehand, the turkey meat absorbs the flavor as it cooks, giving you tasty bites of seasoned meat in every spoonful.

Secondly, don’t be shy with the spice. The heat factor in this dish comes from cayenne pepper and chili powder. Be sure to add them incrementally, depending on your spice level preference. If you want a mild chili use half a tablespoon of each spice, but if you prefer it hot add more kick by adding more cayenne pepper or chili powder.

Thirdly, if you’re looking to substitute turkey meat for another protein like chicken or beef, go ahead and give it a try! Change things up to keep things interesting by swapping out different meats each time you make this recipe. Do keep in mind that substitutions will slightly alter the recipe flavor and texture.

Now let’s talk about texture! Don’t overcook the corn kernels because they’ll become mushy and affect the overall texture of your chili. Frozen corn kernels cook faster than fresh corn kernels so be sure not to overdo it when prepping this ingredient. It’s important to note that freshly grated cheddar cheese and scallions are excellent toppings that add beautiful texture.

Lastly, using quality ingredients can make or break any recipe! The original Recipe: Rachael Ray’s Turkey Corn Chili Recipe calls for Crushed Tomatoes -San Marzano Style which contains little seeds or skin fragments after pureeing – this is good because these particles affect the texture of the sauce. Using San Marzano tomatoes might be a bit more expensive than regular crushed tomatoes but they do contribute positively to improving the flavor of your Turkey Corn Chili.

Follow these practical tips and trust me; your turkey corn chili will win over even the toughest critics!

FAQ

Now, before we end this culinary exploration, here are some questions that may have been lingering in your mind while reading through the recipe. Luckily, I have prepared this FAQ section to answer them for you.

Does Ina Garten have a chili recipe?

In the culinary sphere, few celebrity chefs match the status of Ina Garten. Known simply by her first name, she enjoys a dedicated fandom that adores her personality and cooking style. Moreover, Ina has garnered a reputation for creating some of the most celebrated recipes in the industry – and her chili recipe is no exception.

How to make chili Martha Stewart?

For this hearty and flavorful recipe, you will need a tablespoon of vegetable oil to begin. Next, chop up three medium onions and six garlic cloves and season with a pinch of coarse salt and ground black pepper. Add in a can of tomato paste (6 ounces), followed by three tablespoons of chili powder, two tablespoons of canned chipotle chiles in adobo sauce, and a half teaspoon of ground cinnamon. The combination of these ingredients might seem unusual, but they create a wonderful depth of flavor that will leave you wanting more.

What to serve with turkey chili?

As a food adventurer, I have explored a variety of side dishes that complement a steaming bowl of chili. Cornbread, the quintessential sidekick to chili, has a rich and crumbly texture that adds a delectable contrast to the hearty chili. Another delectable option is corn pudding, a creamy and flavorful side dish that is sure to delight your taste buds. Alternatively, sweet potato fries, baked potatoes, soft pretzels, grilled cheese, rice, and potato skins provide excellent alternatives to spice up your chili experience.

Bottom Line

Now that you have all the information about Rachael Ray’s Turkey Corn Chili recipe, grab your apron and get cooking! This recipe is quick, easy, and absolutely delicious. Whether you’re cooking for a crowd or just yourself, this chili recipe is sure to satisfy any craving.

With its perfect blend of spices, tender turkey meat, and hearty corn kernels, this recipe is the ultimate comfort food. And the best part? You can customize it to your liking by adding extra veggies or substituting different chili powders.

So what are you waiting for? Go ahead and wow your family and friends with this amazing dish. They’ll be begging for more in no time!

Trust me, once you try this recipe, it will become a staple in your kitchen. So let’s get started and make some mouth-watering Turkey Corn Chili today!

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Vikas

Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.

Delicious Turkey Corn Chili Recipe You Must Try!