Recipe courtesy of Rachael Ray
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Optional Toppers:

Directions

Watch how to make this recipe.

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. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop. 

Preheat the oven to 400 degrees F. 

Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside. 

Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce. 

Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.

IDEAS YOU'LL LOVE

Colorado Chili

Recipe courtesy of Sandra Lee

Uptown Down-Home Chili

Recipe courtesy of Rachael Ray

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Dragon's Breath Chili

Recipe courtesy of Guy Fieri

Short Rib Chili

Recipe courtesy of Giada De Laurentiis

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Turkey Tetrazzini

Recipe courtesy of Gourmet Magazine

White Chicken Chili

Recipe courtesy of Gina Neely|Pat Neely

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking