This delicious chili with a Mexican twist is sure to be a crowd-pleaser.
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.