Ranch-Style Turkey Chili Recipe

Name: Ranch-Style Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblano peppers; 2 large corn muffins, store-bought; 2 tablespoons EVOO; 2 pounds ground turkey; Kosher salt and freshly ground black pepper; 4 cloves garlic, finely chopped; 1 large onion, finely chopped; 2 tablespoons cumin, a couple of palmfuls; 1 tablespoon coriander, a palmful; One 14-ounce can pinto or white beans; 2 cups chicken stock; 1/4 cup fresh chives, finely chopped; 1/4 cup fresh dill, finely chopped; 1/4 cup fresh parsley, finely chopped; Hot sauce; 1 cup sour cream; Shredded sharp Cheddar; Minced red onion; 4 to 5 slices crispy bacon, chopped

Servings: persons

4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped

1
Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs.
2
Place the charred peppers in a bowl and cover with plastic wrap to steam.
3
Let them cool, then peel, seed and finely chop.
4
Preheat the oven to 400 degrees F.
5
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about10 minutes.
6
Set aside.
7
Heat the EVOO in a Dutch oven over medium-high heat.
8
Add the turkey and sprinkle with salt and pepper.
9
Brown and crumble the meat.
10
Add the garlic and onions to the pot and cook to soften, about 5 minutes.
11
Add the cumin and coriander, then stir in the chopped peppers.
12
Add the beans, stock and herbs and simmer 5 minutes.
13
Season with hot sauce.
14
Turn off the heat and stir in the sour cream to combine.
15
Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.

1362

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 poblano peppers, 2 large corn muffins, store-bought, 2 tablespoons EVOO, 2 pounds ground turkey, and more.

Yes, Ranch-Style Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ranch-Style Turkey Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions