THE RECIPE JOURNAL · Main Course
Turkey and Chorizo Bean Chili
This hearty chili combines lean turkey and spicy chorizo for a flavorful twist on a classic comfort meal. It’s perfect for warming up on chilly evenings and easy enough for a weeknight dinner.
FROM THE KITCHEN • Turkey and Chorizo Bean Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a big pot over medium-high heat. Toss in the ground turkey and chorizo, breaking it up with a spoon as it cooks. Keep stirring until the meat starts to brown, which should take about 5 minutes. Next, add the chopped onion, celery, and jalapeño to the pot. Cook everything together, stirring now and then, until the meat is fully browned and the onion looks soft and translucent—another 5 minutes or so.
02
Step 2
Sprinkle in the cumin, coriander, oregano, thyme, and garlic, stirring well to mix all those flavors in. Then, pour in the tomatoes, cannellini beans, tomatillos, and green chilies. Add a splash of soy sauce for some extra depth. Turn the heat down to low and let the chili simmer gently, uncovered, for 20 to 30 minutes so all the flavors can meld beautifully.
03
Step 3
Right before you’re ready to serve, stir in some fresh cilantro for a bright, fresh finish. Give it one last taste and adjust seasoning if needed, then dig in!
Why you’ll love it
This dish combines lean turkey with spicy chorizo for a perfect balance of flavors. The beans add heartiness and fiber, making it a satisfying and healthy meal. It’s easy to make and packed with bold, comforting tastes.
How to serve
Serve with warm cornbread or over steamed rice for a complete meal. Top with shredded cheese, sour cream, or chopped fresh cilantro to add extra creaminess and freshness. A side of avocado slices or a simple green salad pairs well too.
Storage & leftovers
Let the chili cool completely before storing in airtight containers. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
