Beverage Pairings
Pairs nicely with a Lager or Pale Ale.
Entrées
Turkey Chili with Roasted Street Corn Dip
Featuring Stonemill® Kitchens Roasted Street Corn Dip
A satisfying chili perfect for warming up any guest.
Total Time: 1 hr 15 minutes
Prep Time: 10 minutes
Cook Time: 1 hr 5 minutes
Yield: 8-10 servings
Ingredients
- 2 tbsp. olive oil
- 2 cups yellow onions, chopped
- 2 tbsp. garlic, minced
- ½ cup red bell peppers, chopped
- (1) 2 oz. can green chilies
- 2 lbs. ground turkey
- 2 tbsp. chili powder
- 2 tsp. cumin
- (2) 28 oz. cans crushed tomatoes, undrained
- (2) 16 oz. cans red kidney beans, drained, not rinsed
- 2 tbsp. sugar
- 4 cups chicken stock or broth, low sodium
- 1 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. Tabasco sauce
- 2 tsp. salt
- 1 tsp. dried oregano
- (1) 10 oz. packages Stonemill Kitchens Roasted Street Corn Dip
Directions
- In a 4‑quart saucepan, sauté the onions, garlic, and bell peppers in the olive oil over medium heat until fragrant (approximately 2‑3 minutes).
- Add the ground turkey and cook until browned.
- Add chili powder and cumin. Stir and heat until the spices are very fragrant (approximately 1‑2 minutes).
- Add the remaining ingredients and stir to combine. Simmer on low heat for 1 hour, partially covered. Stir occasionally.
- Adjust any seasoning to taste when ready to serve.
