In a large stock pot, melt butter. Add Bone Suckin’® Chicken Seasoning and turkey. Cook on medium heat until just beginning to brown. Add onions, celery, red bell pepper, jalapeños and garlic. Stir and cook for 7 minutes.
Pour in the chicken broth, creamed corn, and frozen corn; continue to stir. Turn the heat up to medium high and cook chili until it begins to bubble. Add beans and reduce heat to a simmer.
Cook the chili for an additional 30 minutes, stirring occasionally to prevent sticking. Salt and pepper chili to taste. This is wonderful topped with sour cream and cheese. Recipe serves 6 to 8. Enjoy!