This delicious chili with a Mexican twist is sure to be a crowd-pleaser.
Tbsp vegetable oil or olive oil
lb(s) Mexican chorizo, cut from casings
cloves garlic, chopped
red or green bell pepper, chopped
Tbsp ground coriander (a palmful)
Tbsp ground cumin (a scant palmful)
ounce diced tomatoes
lb(s) cooked turkey breast, diced
- 3 cups chicken stock
Tbsp pureed chipotles in adobo
Tbsp cornmeal or quick-cooking polenta
Chili-flavored tortilla chips or Fritos, for topping
Lime wedges, for serving
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.