Ranch-Style Turkey Chili

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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
  • Optional Toppers:
  • Shredded sharp Cheddar
  • Minced red onion
  • 4 to 5 slices crispy bacon, chopped
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, about10 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.


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    This recipe is featured in:

    The Best Main Dish Recipes