Fall Corn Chili

Recipe provided by Janet Burgess, Owner, 4littleCOOKS Cooking School for Kidswww.4littlecooks.com and author of CHOP, COOK, MUNCH! Cookbook for children ages 5-13.


2 cans (about 15 oz. each) black beans

1 large onion

1 clove garlic

1 pound ground turkey meat

2 tablespoons chili powder

1 large can (about 28 ounces) whole tomatoes

1 small can (about 4 ounces) diced green chilies

1 package (10 ounces) frozen corn kernels

¼ cup chopped cilantro



 Place beans in a colander and rinse under water until water runs clear.

 Chop onion into small pieces, place in pan. Squeeze garlic thru a garlic press into pan, or chop into small pieces. Place pan on burner and crumble in turkey. Cook over medium-high heat, stirring occasionally with a wooden spoon, for about 5 minutes, until turkey is no longer pink.

 Add chili powder, tomatoes (break them up with a wooden spoon) and their liquid, chilies, corn and beans to pan. Reduce heat to medium-low and simmer, uncovered for 15 minutes. 

 Sprinkle chopped cilantro on top and serve in bowls. 


For a change, try replacing the black beans in this recipe with red or white kidney beans or a combination of both. 

This entry was posted in San Carlos Community Garden. Bookmark the permalink.

Leave a Reply

Your email address will not be published.