Although I love a rich, hearty and tomato-y chili, it’s still really warm around here so when the chili craving struck I went on the hunt for something lighter and a little different. This chili still has the comfort of traditional recipes but brings in flavors of the lingering summer to combine for the perfect game day meal.
The addition of barbeque sauce brings an amazing, smoky flavor that is unique and delicious with the turkey, corn and black beans.
If you are feeding a crowd, double the recipe and whip up some sweet cornbread to nibble alongside it. Perfect for cheering on your favorite team tomorrow. Go Huskers!
Turkey and Corn Chili
recipe adapted from Food Network
3 Tbsp. extra-virgin olive oil
1 lb. ground turkey
2 Tbsp. dark chili powder
1/2 Tbsp. cumin
1 tsp. oregano
2 Tbsp. Mexican spice rub
1 Tbsp. Worcestershire sauce
1 to 3 Tbsp. hot sauce
1/2 large onion, finely diced
1/2 cup beer (the alcohol cooks out)
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
11 oz. can corn
16 oz. can pinto or black beans
1. Heat a pot over medium to medium high heat. Add extra-virgin olive oil and the turkey meat. Season the meat with: chili powder, cumin, oregano, salt, pepper, Mexican spice rub, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
2. Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. Stir in corn and black beans. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.