Feed-A-Neighbor Turkey and Veggie Chili

by Rachael Ray Show Staff 9:00 AM, December 25, 2014

Aired December 25, 2014

Serves 8-10

2 tablespoons olive or canola oil
2 pounds ground turkey, 94% lean
Salt and coarse black pepper 
3 tablespoons/palmfuls chili powder (preferred brand: 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


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.