Browned ground turkey, beans, and corn simmer together in this chili - ready in under an hour!

Allrecipes Member


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.

  • Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.

  • Cover and cook for 30 minutes. Stir the chili occasionally while cooking.

Nutrition Facts

303 calories; protein 20.5g; carbohydrates 35.1g; fat 10.1g; cholesterol 61.2mg; sodium 1180.7mg. Full Nutrition

Reviews (369)

Rating: 5 stars
I REALLY enjoyed this recipe. I did make a few changes though. The turkey I bought was a little over a pound. I used 2 Tbs of olive oil instead of vegetable oil. I also included minced garlic (I STILL used the garlic powder though. I love garlic). I doubled the cumin and doubled the chili powder. Instead of the Pace Salsa, I used a can of crushed tomatoes and a can of diced tomatoes. And I didn't use the sugar. It came out great!! Read More
Rating: 5 stars
This was good - I added stewed tomatoes, fresh garlic & celery - and served it over white rice, and topped with Cheese & Sour Cream!! I would make it again! Read More
Rating: 5 stars
This recipe is absolutely fantastic. My small picky children loved it. I didn't have the broth so I used water and two chicken cubes instead. Read More
Rating: 5 stars
This is a wonderful recipe. I followed it as written and had wonderful results. The only thing I had to change was I used red kidney beans, instead of black. I only had the red beans, and the taste was still perfect. Thanks for the great recipe! Read More
Rating: 5 stars
This was really good! I made a few minor changes to accomodate our tastes: omitted onion, used fresh garlic instead of powder, upped the amount of cumin, and doubled the amount of chicken broth. Instead of salsa, I used 1 can of diced tomatoes w/ green chilis and 1 can of chili-ready tomatoes. Very good served with a little shredded cheese and dollop of sour cream. Thank you! Read More
Rating: 4 stars
Was very tasty, though I felt it was a little runnier than I would have liked. I thickened it with a bit of cornstarch and all was good. Was very easy and quick to make. I made with corn muffins, and everyone ate it up! Read More
Rating: 5 stars
I make this at least once a week. It's delicious AS-IS. My family loves it, too. Read More
Rating: 5 stars
Once again, my slow cooker came in handy for another soup recipe. I put the browned meat in with all the spices, beans and corn and cooked on low for about 8 hours. This was delicious. Terrific healthy chili! Read More
Rating: 4 stars
This was very good, but with some improvements. Deciding to veto the salsa I added in half of a large onion, two cans of diced tomatoes (which didn't quite do it for me so I also included a couple of tablespoons of tomato paste), and added extra chili powder, about three tablespoons total. I also did not add any sugar and cooked it all together in a crock-pot. With the extra chili powder it was very spicy so salt was definitely necessary. A very tasty chili, great for cold nights! The corn and black beans added a great texture and lighter taste to balance the sharper spices in the chili. Would definitely recommend!!! Read More