Creamy White Turkey Chili with Sweet Corn Cake Recipe

Are you an expert on all things chili? Create a recipe using BUSH'S^® Beans and you could be one of two lucky winners (+ guests) selected to be flown to New York for a BUSH’S Beans Kitchen Collaboration Demo Video where you will be paired with BUSH’S Expert Chef Jeffrey Saad who will work with you on ways to mix up your current chili and try your hand at new chili recipes.

Spent the afternoon in my kitchen yesterday. The mission...create an original chili recipe for competition. I just submitted my entry to the Bushs® Beans Chili Cook-Off and I am going to share it with you today. I created a Creamy White Turkey Chili topped with a scoop of Sweet Corn Cake. One of the things I love most about chili is it's versatility. You can switch up the types of beans to your liking. Different meats and vegetables can be mixed and matched depending on what you happen to have on hand any given day (or in my case, what the kids will actually eat). If you prefer a spicier chili, just add a teaspoon of cayenne pepper or crushed red pepper flakes. No matter the state of your pantry, you can almost always make an awesome pot of chili.

Creamy White Turkey Chili 

Chili Ingredients:

20 oz. Lean ground turkey

1 can Bushs® garbanzo beans

1 can Bushs® cannellini beans

1 red bell pepper

1 medium red onion

1 cup frozen corn kernels

8 oz. cream cheese

5 cups chicken broth

2 T minced garlic

1 T cumin

1 T chili powder

1 T oregano flakes

¼ cup lemon juice

salt and pepper to taste

Sweet Corn Cake Ingredients:

8 T butter

1 can cream-style corn

8.5 oz. box corn muffin mix

Sweet Corn Cake Directions:

1. Melt butter in a microwave safe/oven safe dish.

2. Add the can of cream corn and muffin mix. Stir well.

3. Bake in a 350° oven for 40 minutes or until top is golden brown.

Chili Directions:

1. In a large pot or Dutch oven add the turkey, diced onion, diced bell pepper, garlic and cook on medium-high heat for 10-15 minutes until veggies are tender and meat is browned.

2. Add the 2 cans of drained beans, corn, broth, cumin, oregano and chili powder. Stir well and bring to a boil. Reduce heat, cover and simmer for 10 minutes.

3. Add the lemon juice and cream cheese. Stir often until cream cheese is melted. Bring back to a boil. Reduce heat, cover and simmer for 10 minutes.

4. Salt and pepper to taste. Serve with a dollop of Sweet Corn Cake and enjoy!

Thanks for stopping by! I would love to hear from you if you give these recipes a try. Happy cooking and wish me luck!