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  • 2 tablespoons olive or canola oil
  • 2 pounds ground turkey, 94% lean
  • Salt and coarse black pepper
  • 3 tablespoons/palmfuls chili powder (preferably Gebhardt’s)
  • 1 tablespoon/palmful ground cumin
  • 1 tablespoon/palmful coriander
  • 1 large onion, chopped
  • 1 mild pepper, such as red field or bell, chopped
  • 4 cloves garlic, chopped
  • 1 medium zucchini, diced
  • 2 jalapeño peppers, seeded and chopped
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 2 cups frozen fire-roasted corn kernels or 2 large ears corn, kernels scraped
  • 1 28-ounce can crushed or fire-roasted tomatoes
  • 2 cups chicken or turkey stock
  • Hot sauce, to taste


Serves: 8-10


Heat a deep pot or Dutch oven over medium-high heat. Add oil, 2 turns, to the pot. Add ground turkey and brown and crumble with a spoon or potato masher. Add salt, pepper, chili powder, cumin and coriander; stir to toast spices. Add onions, peppers, garlic, zucchini and jalapeños; partially cover and cook to soften, 8-10 minutes, stirring occasionally. Add beans, corn, tomatoes and stock, and bring to a bubble. Simmer until ready to serve. Season with hot sauce to taste.