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Ranch-Style Turkey Chili

Ranch-Style Turkey Chili
Prep Time
10 min
Cook Time
25 min
Yields
4 servings

This southwest-style chili is made with ground turkey, beans, fresh herbs and served with crispy corn muffins and your choice of toppers.

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ingredients

Chili

4
poblano peppers
2
corn muffins, store-bought
2
Tbsp extra-virgin olive oil
2
lb(s) ground turkey
Kosher salt and freshly ground black pepper
4
cloves garlic, finely chopped
1
large onion, finely chopped
2
Tbsp cumin, a couple of palmfuls
1
Tbsp coriander, a palmful
1
(14-oz) can pinto or white beans
2
cups chicken stock
¼
cup chives, finely chopped
¼
cup dill, finely chopped
¼
cup parsley, finely chopped
Hot sauce
1
cup sour cream

Optional Toppers

Shredded sharp Cheddar
Minced red onion
4
- 5 slices crispy bacon, chopped
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directions

Step 1

Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.

Step 2

Preheat the oven to 400ºF.

Step 3

Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.

Step 4

Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.

Step 5

Turn off the heat and stir in the sour cream to combine.

Step 6

Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.

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