Prep Time
10 min
Yields
4-6 servings
This delicious chili with a Mexican twist is sure to be a crowd-pleaser.
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ingredients
1
Tbsp vegetable oil or olive oil
1
lb(s) Mexican chorizo, cut from casings
4
cloves garlic, chopped
1
onion, chopped
1
red or green bell pepper, chopped
1
Tbsp ground coriander (a palmful)
1
Tbsp ground cumin (a scant palmful)
15
ounce diced tomatoes
1
lb(s) cooked turkey breast, diced
2
- 3 cups chicken stock
2
Tbsp pureed chipotles in adobo
2
Tbsp cornmeal or quick-cooking polenta
1
Tbsp honey
Chili-flavored tortilla chips or Fritos, for topping
Lime wedges, for serving
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directions
Step 1
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.
Step 2
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.
Step 3
Cook’s Note: Cool and store for a make-ahead meal, reheating over medium heat.