A loaded, spicy vegetable chili made with homemade turkey chorizo that sits in a bed of creamy, pepperjack polenta!
Being your own boss.
Chatting to internet friends.
Working in my PJ’s. (Personal favorite.)
Making and sampling cookie dough. Quality assurance purposes.
Having an endless list of recipe ideas to execute.
The last one is an ever growing list. Inspiration comes from every corner – dining out, watching Food Network, while in the shower, reading a magazine while working out, while thinking about something that has absolutely nothing to do with food.
A little bit of food for thought…did you know that your brain is more creative when you are in motion? So if you are needing some inspiration, get moving! Take a walk, hit the peddle to the metal, just move! From personal experience, most of my ideas, come to me when I driving, running or working out. Many a times, those ideas flourish. Others a complete flop.
Hey, you win some. You lose some.
One recipe that did not flop was this turkey chorizo and vegetable chili. The idea was inspired by my good ol’ Rachael Ray magazine during a running session. And it is beyond me how I am able to read, run and manage to not fly off the treadmill and make a complete fool out of myself for all gym goers to see. Rather surprising as I am rather clumsy and manage to bump into far too many things. I am going to blame it on my mind being preoccupied with its creative juices.
Chili just screams fall and football to me. I am known to make soup on Sunday and consume it for every meal for a week straight. Endless possibilities are in front of you; filled with veggies and sweet sausage or creamy and filled with flavors of a cheeseburger.
When I set out to make today’s soup, I started to wonder how hard it would be to make my own chorizo. I was mostly curious as a way to consume more of it, without pulling out my stretchy pants. It is the star in our favorite appetizer and delicious with our eggs in the morning. As I started some research, it was simply ground meat with seasonings and a bit of vinegar, then left to marinate over some time. Seamed pretty darn simple if you asked me! I decided I needed to make my own. I used ground turkey with a bit of fat in it (93% lean) to provide extra flavor and body. After a quick mix of the seasonings, the mixture heads to the fridge to refrigerate overnight. Just take that into account when you decide to make this! You can get away with only three hours, but for a stronger flavor, try to let it rest overnight.
So. With how simple the chorizo is, this is clearly our favorite way to eat ground turkey now. The spices just provided so much flavor. Therefore, I can foresee chorizo in nearly every recipe. It is just that gooood.
The polenta. Oh the polenta. I did use quick cooking grits. Please don’t look at me like that. I did make our own chorizo. Doesn’t that count for something? Plus when you add loads of spicy, pepper jack cheese into the mix, you will forget all about it.
Your mouth may be on fire, but who cares. Eat up, my friend!
A vegetable loaded, spicy chili made with homemade turkey chorizo that sits in a bed of creamy, pepperjack polenta!
4 hrPrep Time
30 minCook Time
4 hr, 30 Total Time
- 1 1/4 lbs ground turkey (you want some with a lil fat in it)
- 4 garlic cloves
- 1 1/4 tsp salt
- 1 1/4 tsp black pepper
- 1 Tbsp apple cider vinegar
- 1 tsp oregano
- 1 1/2 Tbsp paprika
- 1 tsp cumin
- 1/4 tsp coriander
- 1 Tbsp olive oil
- 1 large white onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 zucchini, seeded and diced
- 2 jalapeños, seeded and diced
- 3 garlic cloves, minced
- 2.5 Tbsp chile powder
- 2 Tbsp cumin powder
- 1 Tbsp coriander
- 4 cup chicken stock
- 1/4 cup tomato paste
- 1 can diced tomatoes, with juices
- 2 cup frozen corn
- 1 can black beans, drained and rinsed
- 1 cup uncooked polenta
- 2 cup Pepperjack cheese, shredded
- Diced green onions, for garnish
- For the chorizo: Mash the garlic and salt together in a large bowl. Add ground turkey, apple cider vinegar, chili powder, oregano, black pepper, paprika, cumin and coriander. Combine well and cover tightly with plastic wrap. Refrigerate 3 hours or overnight for best flavor.
- In a large stock pot, heat oil over medium heat. Add the chorizo and cook until lightly browned, about 5 minutes. Add the onion, peppers, zucchini, jalapeño and garlic. Season with salt and pepper. Cook until veggies have softened, about 10 minutes.
- Add the remaining spices and stir. Add 2 cups chicken stock, the tomato paste, canned tomatoes, corn and beans. Bring to a boil, then reduce the heat to a simmer. Cooke for 15 minutes, or until chili thickens.
- Meanwhile, in a large saucepan, add the remaining 2 cups chicken stock and 1 cup water. Bring to a boil and slowly whisk in the polenta. Cook, whisking constantly, until thick and creamy for about 5 to 10 minutes. Stir in the pepperjack cheese.
- When when ready to serve, divide the polenta among 6 bowls, form a well in each. Top with the chili and green onions.
i]*The prep times includes the chill time for the chorizo. [/i]
*If you do not want to make your own chorizo, just swap the turkey and the chorizo seasonings for 1 pound of chorizo.
*Recipe adapted from [Racheal Ray.
Craving more soup?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!0