Here’s how to thicken chili with corn flour

February 17, 2026
Oscar
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Updated Jan. 23, 2021, 10:30 a.m. ET

Masa harina is the ingredient used to thicken healthful chili made with turkey.

It’s that time of year when my husband starts hinting that we haven’t had chili in a while and a nice bowl would sure taste good. He’s a fabulous cook and could certainly make a wonderful pot of chili, but I’m happy to know that there’s something about mine that he prefers.

It just so happened that I was watching my favorite cooking show personality make chili on her program when my husband’s hinting began. Full disclosure: It’s Ree Drummond and I just adore her. She revealed that when she makes chili, she adds masa harina as a thickener.

I love a thick chili and wanted to give this ingredient a try but had never used it. Honestly, I didn’t really know what it was.

Simply translated, “masa harina” means “dough flour.” It’s made from dried corn kernels that have been cooked and soaked in a limewater solution, which breaks down the hull and tenderizes the corn kernel for grinding. This process gives the masa harina a nutty, robust, slightly sour flavor and soft texture.

This naturally gluten-free flour is used to make corn tortillas, tamales and empanadas. And, as in today’s recipe, it works as a thickener for chili and soups. There’s no need to worry if you don’t have it in your pantry. Today’s recipe makes chili that is thick enough without it, which is why we made masa harina an optional ingredient.

You’ll find masa harina in the ethnic aisle of most grocery stores. Specialty markets may have a few color varieties (yellow, white or blue). Of course, the color is dependent on the color of the corn that was used to make it. Store an unopened bag as you would flour in a pantry cupboard. Tightly seal an opened bag and store it in the refrigerator.

For those who love chili but think a recipe that makes nine servings is just too much, this chili freezes well.

Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.

Turkey Chili

Serves: 9 (1 cup serving) / Prep time: 15 minutes / Total time: 1 hour 10 minutes

1 tablespoon canola oil

1 pound ground turkey breast

1 cup diced onion

1 cup diced green bell pepper

1 jalapeno pepper, seeded, finely diced

1 can (28 ounce) whole tomatoes

1 can (6 ounce) tomato paste

1 ½ cups water

3 tablespoons brown sugar

3 tablespoons chili powder

2 teaspoons ground cumin

½ teaspoon dried oregano

1 can (15 ounce) dark red kidney beans, drained and rinsed

1 can (15 ounce) pinto beans, drained and rinsed

3 tablespoons masa harina (optional)

6 tablespoons water (optional)

¾ teaspoon salt

9 tablespoons reduced-fat sour cream

3 to 4 green onions, sliced on the bias

Heat oil in a large stockpot over medium heat. Add turkey, onion, green pepper and jalapeno pepper. Cook until vegetables soften and turkey crumbles are cooked through, about 5 minutes. Add whole tomatoes and juices, crushing tomatoes into bite-size pieces, tomato paste, 1 ½ cups water, brown sugar, chili powder, cumin, oregano, kidney beans and pinto beans.

Cover and continue to cook on low heat for 45 minutes. For a thicker chili, whisk together masa harina and 6 tablespoons water and stir into chili. Continue to gently simmer an additional 5 to 8 minutes. Remove from heat, add salt and serve, garnishing each serving with 1 tablespoon reduced-fat sour cream and sliced green onions.