- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Feed-A-Neighbor Turkey and Veggie Chili


  • 2 tablespoons olive oil or canola oil
  •  2 pounds 94% lean ground turkey
  •  Salt and coarse black pepper
  •  3 tablespoons chili powder, such as Gebhardt’s (3 palmfuls)
  •  1 tablespoon ground cumin (a palmful)
  •  1 tablespoon coriander (a palmful)
  •  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 can crushed or fire-roasted tomatoes (28 ounces)
  •  2 cups chicken stock or turkey stock
  •  Hot sauce, to taste


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