Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

Mexican chili with chorizo ​​and turkey - a detailed recipe.

Ingredients:

• 450 g cooked diced turkey
• 450 g Mexican chorizo ​​sausage, casing removed
• 430 g chopped canned tomatoes in their own juice
• 1 tbsp. vegetable or olive oil
• 4 chopped garlic cloves
• 1 chopped onion
• 1 chopped red or green bell pepper
• 1 tbsp ground coriander
• 1 tbsp. ground cumin
• 2-3 cups of chicken broth
• 2 tablespoons chipotle puree in adobo sauce
• 2 tbsp cornmeal or quick-cooking polenta
• 1 tbsp. honey
• Tortilla chips chili flavored, for garnish
• Lime wedges for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, chorizo ​​sausage, sweet pepper, onions, garlic, tomatoes, chipotle peppers in adobo sauce, polenta, coriander, cumin, honey, tortilla

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Preparation:

Step 1
• Heat oil in a Dutch oven over medium-high heat. Brown the chorizo, breaking it up as it cooks, until smooth. Add the garlic, onion, and pepper and cook until the vegetables are tender, about 5 minutes.
  
  Stir in the cilantro, cumin, and tomatoes, then add the turkey, broth, chipotle, cornmeal, and honey. Simmer until thickened, 45 minutes. Garnish the Mexican chili with tortilla chips and serve on a platter with lime wedges.
  
  You can add it during cooking. chili dishes various vegetables.
  
  Note: Make the chili ahead of time and store in the refrigerator; reheat over medium heat if needed..

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