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White Turkey Chili with Corn

An image of prepared White Turkey Chili with Corn.
  • 15 min
    Prep Time
  • 35 min
    Total Time
  • 6 people
    Serves
  • 285 per 1 serving
    Calories

This rich, zesty turkey chili gets its vibrant flavor from Pacific Foods® Organic Turkey Broth and makes the most of pantry staples like canned white beans and diced green chilis. Add a dollop of sour cream on top of a streaming bowl for some extra tang, and pile on the toppings (shredded pepper jack cheese, diced avocado, fresh cilantro and tortilla chips are some of our favorites).

Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground coriander
  • 1 pound turkey tenderloin (from two 6- to-8 ounce turkey tenderloins)
  • 2 tablespoons olive oil or avocado oil
  • 1 medium (8 ounce) yellow onion, chopped (about 1 1/2 cups)
  • 2 yellow or bi-color corn on the cob, shucked, kernels cut from cob (about 1 cup kernels)
  • 3 each garlic cloves, minced (about 1 tablespoon)
  • 1 1/2 teaspoons dried oregano leaves
  • 4 cups (1 32-ounce carton) Pacific Foods® Organic Turkey Broth
  • 2 cans (15 ounces each) white or pinto beans, rinsed and drained (or a mixture of the two)
  • 2 cans (4 ounces each) diced green chiles, undrained
  • 1 (6-inch) corn tortilla, torn into pieces

Instructions

  • Step 1

    Stir together cumin, chili powder, and coriander in a small bowl; rub turkey with 2 teaspoons of the spice mixture and season with kosher salt. Heat oil in a large Dutch oven over medium, swirling to coat. Add turkey and cook until browned on both sides, 4 minutes per side. Transfer to a plate. 

  • Step 2

    Add onion to Dutch oven and cook over medium, stirring occasionally, until translucent, about 5 minutes. Add corn, garlic, oregano, and remaining 2 tablespoons spice mixture; cook, stirring constantly, until fragrant and toasted, about 2 minutes. 

  • Step 3

    Stir in Pacific Foods® Organic Turkey Broth, beans, chiles, and browned turkey; bring to a boil over medium-high. Reduce heat to medium to maintain a simmer, and simmer, stirring occasionally, until a thermometer inserted into the thickest part of the turkey registers 165°F, about 10 minutes. Transfer turkey to a cutting board and shred or chop into bite-sized pieces.

  • Step 4

    Transfer corn tortilla and 1 1/2 cups of the chili to a blender; blend until smooth, about 20 seconds. Pour back into Dutch oven and bring back to a simmer; simmer until thickened slightly, about 5 minutes. Return turkey to chili and stir until warmed through, about 1 minute. Serve hot with desired toppings.

  • Tips

    • Topping Options: Sour cream, shredded pepper jack or cheddar cheese, diced avocado, radishes, tortilla chips, fresh cilantro 

    • Don’t have turkey on-hand? This recipe is equally delicious with chicken.

    • Chili is one of those dishes that tastes great made ahead — all the flavors get to meld and become even deeper and more delicious. This can be made up to 1 week in advance and refrigerated in an airtight container.

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Made Specifically With

All Products
Calories 285
Total Fat 6 g
Sat. Fat 1.1 g
Trans Fat 0 g
Cholesterol 34 mg
Sodium 912 mg
Total Carb 35 g
Dietary Fiber 3 g
Sugar 2 g
Protein 22 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 15 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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