| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon vegetable or olive oil
- 1 pound Mexican chorizo, cut from casings
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 red or green bell pepper, chopped
- 1 tablespoon ground coriander (a palmful)
- 1 tablespoon ground cumin (a scant palmful)
- One 15-ounce can diced tomatoes
- 1 pound cooked, diced turkey breast
- 2 to 3 cups chicken stock
- 2 tablespoons pureed chipotles in adobo
- 2 tablespoons cornmeal or quick-cooking polenta
- 1 tablespoon honey
- Chili-flavored tortilla chips or Fritos, for topping
- Lime wedges, for serving
Instructions
- Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook’s Note: Cool and store for a make-ahead meal, reheating over medium heat.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 459 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 31 g |
| Cholesterol | 100 mg |
| Sodium | 829 mg |
| Serving Size | 1 of 6 servings |
| Calories | 459 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 31 g |
| Cholesterol | 100 mg |
| Sodium | 829 mg |
Reviews
I have been looking for a turkey chili recipe that was not bland. Rachael Ray did not disappoint. I used ground turkey, soy chorizo and added a can of black beans. My family loved it. Easy enough recipe to follow and full of flavor. Highly recommend.
Great recipe. I added some shredded zucchini to make it a little more filling.
I made this chili substituting diced chicken for the diced turkey. We enjoyed it the first night, two nights later I transformed it into chili-cheese enchiladas and it was even better!
What a hit! I’ve even made this vegetarian (with soy ground meat and soy chorizo) when we are in the mood for chili on Meatless Monday. Great flavor, and a nice kick from the chipotle. I like to serve it with a toppings bar with cilantro, shredded cheddar, sour cream, diced tomatoes, and diced avocado.
just tried this today, very yummy. I substituted Mexican choizo for Spanish because our store does not carry it. This sausage adds smokiness and taste to the dish. I also added a can of navy beans , rinsed. Will make this again. Thanks Rach
I love this chili!! It is now my favorite way to make chili, but I made a few modifications. I used lamb instead of turkey and vegetarian chorizo instead of regular chorizo. I also added black beans and corn to this and my family killed it!!! I will definitely make this again and again and again!!
The whole family loved this one! I didn’t have any diced turkey laying around, so I browned a pound of ground turkey and removed it when it was cooked, and then cooked the chorizo and followed the recipe as written. I would also suggest to use only the 2 cups of stock, even that makes a looser chili, even after cooking down for an extra 30 min, so maybe 1 1/2 cups or less would be even better if you like a thicker chili. Otherwise, very flavorful and yummy!
This was a hit in my house. I couldn’t find chorizo in my area so i substituted hot n spicy sausage for it. I added extra sausage for the carnivors in my house and they loved it. I also used some crushed tomatos to give it a texture that i like a little better. But it was spot on with the seasonings.
Scrumptious! I’m not usually one to try recipes that aren’t highly rated, but the ingredients sounded so good. I had soy-rizo, made with soy so it cuts down a bit on the fat, and ground turkey breast. Preparation was simple. Served it with salad, homemade cornbread, and Fritos. The kids added a little cheese and sour cream. The flavors of this chili complimented each other perfectly. I wouldn’t change one thing about it. Hopefully more people will give it a try. Thanks for a new family favorite.