Recipe courtesy of Rachael Ray
Episode: Talking Thirty
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.

Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.

To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.

Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.

Reheat over medium heat, adding a little more stock or water if necessary.

To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.

Cook's Note

Remove the seeds from the chipotle peppers before you puree if you want to dial back the heat level.

IDEAS YOU'LL LOVE

Chili Beans

Recipe courtesy of Ree Drummond

Turkey Meatloaf

Recipe courtesy of Ina Garten

Devon's Award-Winning Chili

Recipe courtesy of Devon Fredericks

Beef Chili

Recipe courtesy of Tyler Florence

Bloody Mary Chili

Recipe courtesy of Ree Drummond

Turkey Lasagna

Recipe courtesy of Ina Garten

Turkey Burgers

Recipe courtesy of Bobby Flay

Chicken Green Chili

Recipe courtesy of Tyler Florence

Big, Brined Herby Turkey

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking