Turkey and Corn Chili {Football Food}

Turkey and Corn Chili 3
When I think of the perfect food to eat on a crisp fall day while watching football, chili automatically pops into my head. It’s warm, comforting, filling and can easily feed a crowd. And this Turkey and Corn Chili is perfect for all of those things.
Turkey and Corn Chili 1
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.
Turkey and Corn Chili 1
The addition of barbeque sauce brings an amazing, smoky flavor that is unique and delicious with the turkey, corn and black beans. And added bonus, it only takes 30 minutes to make.

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 2

Turkey and Corn Chili
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Ingredients
  1. 3 Tbsp. extra-virgin olive oil
  2. 1 lb. ground turkey
  3. 2 Tbsp. dark chili powder
  4. 1/2 Tbsp. cumin
  5. 1 tsp. oregano
  6. 1/4 salt
  7. 1/2 pepper
  8. 2 Tbsp. Mexican spice rub*
  9. 1 Tbsp. Worcestershire sauce
  10. 1 to 3 Tbsp. hot sauce
  11. 1/2 large onion, finely diced
  12. 1/2 cup beer (the alcohol cooks out), or chicken stock
  13. 1 (14-ounce) can tomato sauce
  14. 1/2 cup smoky barbecue sauce
  15. 11 oz. can corn
  16. 16 oz. can pinto or black beans
Instructions
  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.
Notes
  1. You can find the recipe for the Mexican Spice Rub here: http://megseverydayindulgence.wordpress.com/2013/08/21/mexican-spice-rub/
Adapted from Food Network
Adapted from Food Network
Meg's Everyday Indulgence http://megseverydayindulgence.com/

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