Name: Turkey and Chorizo Chili
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 8 ounces Mexican or Spanish chorizo, casing removed and crumbled or chopped; 1 1/4 pound ground turkey; Black pepper; 1 large ear corn, scraped from the cob, cob reserved and broken in half; 2 cups chicken stock; 2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce; 1/4 teaspoon ground cinnamon; 3 to 4 cloves garlic, chopped; 1 large or medium onion, finely chopped; 2 tablespoons tomato paste; One 14-ounce can red or black beans; A handful fresh cilantro leaves, chopped; 1 lime; Crushed corn chips, such as Fritos, for garnish

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.

Turkey and Chorizo Chili

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