Recipe courtesy of Rachael Ray
Episode: Talking Thirty
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30 min
30 min
4 servings
30 min
30 min
4 servings



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.

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