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Turkey and Chorizo Chili

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
  3. 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.
  4. 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.
  5. Reheat over medium heat, adding a little more stock or water if necessary.
  6. 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.