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Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Five Fiesta Favorites

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Chorizo and Turkey Chili (03:31)

Total:: 1 hr 10 min
Active:: 10 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

1 tablespoon vegetable or olive oil
1 pound Mexican chorizo, cut from casings
4 cloves garlic, chopped
1 onion, chopped
1 red or green bell pepper, chopped
1 tablespoon ground coriander (a palmful)
1 tablespoon ground cumin (a scant palmful)
One 15-ounce can diced tomatoes
1 pound cooked, diced turkey breast
2 to 3 cups chicken stock
2 tablespoons pureed chipotles in adobo
2 tablespoons cornmeal or quick-cooking polenta
1 tablespoon honey
Chili-flavored tortilla chips or Fritos, for topping
Lime wedges, for serving

Directions

Watch how to make this recipe.

Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.

Recipe courtesy of Rachael Ray

My Private Notes

Name: Mexican Chorizo and Turkey Chili
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon vegetable or olive oil; 1 pound Mexican chorizo, cut from casings; 4 cloves garlic, chopped; 1 onion, chopped; 1 red or green bell pepper, chopped; 1 tablespoon ground coriander (a palmful); 1 tablespoon ground cumin (a scant palmful); One 15-ounce can diced tomatoes; 1 pound cooked, diced turkey breast; 2 to 3 cups chicken stock; 2 tablespoons pureed chipotles in adobo; 2 tablespoons cornmeal or quick-cooking polenta; 1 tablespoon honey; Chili-flavored tortilla chips or Fritos, for topping; Lime wedges, for serving