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Unwritten Thank You notes weigh on my conscience. I begin to feel guilt and worry if I don’t compose and send them close to immediately after the event or reason that inspired them.

As the month of November is traditionally one of thanks and gratitude, I took the opportunity to catch up on all of my outstanding words and gestures of appreciation, and this quick, easy and heartwarming Turkey and Chorizo Chili gave me the time I needed to sit and write.


turkey and chorizo chili

1 tablespoon oil

8 ounces chorizo, crumbled

1 1/4 pounds ground turkey

black pepper

2 ears of corn, scraped from the cobs, cobs reserved and broken in half

2 cups chicken stock

2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce

1/4 teaspoon ground cinnamon

3 to 4 cloves of garlic, minced

1 onion, finely chopped

2 tablespoons tomato paste

1 can red beans

a handful of fresh cilantro leaves

Heat the oil in a large pot over medium-high heat. Add the chorizo and brown. Add the turkey and break up, then season with black pepper. When the turkey is browned, add in the corn.

Place the reserved corn cobs in a small pot and add the stock. Bring to a bubble and simmer.

Add the chipotle puree to the meat mixture, stirring until fragrant. Add the cinnamon, garlic and onions, and cook for 5 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, about 1 minute.

Remove the cobs from the stock, then add the stock and beans to the chili, and stir to combine.

To serve, top with cilantro.


Recipe adapted from Rachael Ray