Turkey and Chorizo Chili Recipe

Name: Turkey and Chorizo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 8 ounces Mexican or Spanish chorizo, casing removed and crumbled or chopped; 1 1/4 pound ground turkey; Black pepper; 1 large ear corn, scraped from the cob, cob reserved and broken in half; 2 cups chicken stock; 2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce; 1/4 teaspoon ground cinnamon; 3 to 4 cloves garlic, chopped; 1 large or medium onion, finely chopped; 2 tablespoons tomato paste; One 14-ounce can red or black beans; A handful fresh cilantro leaves, chopped; 1 lime; Crushed corn chips, such as Fritos, for garnish

Servings: persons

1 tablespoon canola oil
8 ounces Mexican or Spanish chorizo, casing removed and crumbled or chopped
1 1/4 pound ground turkey
Black pepper
1 large ear corn, scraped from the cob, cob reserved and broken in half
2 cups chicken stock
2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce
1/4 teaspoon ground cinnamon
3 to 4 cloves garlic, chopped
1 large or medium onion, finely chopped
2 tablespoons tomato paste
One 14-ounce can red or black beans
A handful fresh cilantro leaves, chopped
1 lime
Crushed corn chips, such as Fritos, for garnish

1
Heat the oil in soup pot or Dutch oven over medium-high heat.
2
Add the chorizo and brown.
3
Add the turkey and break up with a potato masher, then season with some black pepper.
4
When the turkey is browned, add in the corn.
5
Place the reserved corncob in a small pot and add the stock and a little water to cover.
6
Bring to a bubble and simmer.
7
To the meat and corn, add the chipotle puree, stirring until fragrant.
8
Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes.
9
Add the tomato paste and stir until fragrant, about 1 minute.
10
Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine.
11
Cool and store the chili for a make-ahead meal.
12
Reheat over medium heat, adding a little more stock or water if necessary.
13
To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 8 ounces Mexican or Spanish chorizo, casing removed and crumbled or chopped, 1 1/4 pound ground turkey, Black pepper, and more.

Yes, Turkey and Chorizo 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.

Turkey and Chorizo Chili

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