Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Optional Toppers:

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, about 10 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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chicken Chili

Recipe courtesy of Ina Garten

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

California Turkey Chili

Recipe courtesy of Giada De Laurentiis

30-Minute Turkey Chili

Recipe courtesy of Food Network Kitchen

Quick Chili

Recipe courtesy of Ree Drummond

Chunky Chili

Recipe courtesy of Sandra Lee

Interstate Chili

Recipe courtesy of Sunny Anderson

5 Bean Chili

Recipe courtesy of Sandra Lee

Colorado Chili

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories