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

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Chorizo Taquitos

Recipe courtesy of Sandra Lee

Smoked Gouda-Chorizo Jalapeno Poppers

Recipe courtesy of Sunny Anderson

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Potato and Chorizo Empanadas

Recipe courtesy of Tyler Florence

Potato and Chorizo Tortilla

Recipe courtesy of Tyler Florence

Turkey Frittata

Recipe courtesy of Food Network Kitchen

Turkey Tetrazzini

Recipe courtesy of Gourmet Magazine

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

          On TV

          powered by PubExchange

          Get Cooking