Ingredients

• 1 tablespoon canola oil
• 8 ounces Mexican or Spanish chorizo, casing removed and crumbled or chopped
• 1 1/4 pound ground turkey
• Black pepper
• 1 large ear corn, scraped from the cob, cob 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 garlic, chopped
• 1 large or medium onion, finely chopped
• 2 tablespoons tomato paste
• One 14-ounce can red or black beans
• A handful fresh cilantro leaves, chopped
• 1 lime
• Crushed corn chips, such as Fritos, for garnish

Instructions

1. Watch how to make this recipe.
2. Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
3. Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
4. To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
5. Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
6. Reheat over medium heat, adding a little more stock or water if necessary.
7. To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.