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Follow The Nurse Nutritionist

Rachel Ray's Ranch-Style Turkey Chili


  • poblano peppers
  • 2 large corn muffins store-bought (*OMIT)
  • 2 tbsp. extra-virgin olive oil *OMIT
  • 2 lbs. ground turkey
  • salt and pepper to taste
  • 4 cloves of garlic
  • 1 large onion
  • 2 tbsp. cumin
  • 1 tbsp. coriander
  • 1 14 oz. can pinto or white beans *OMIT
  • 2 cups chicken stock
  • 1/4 cup fresh chives
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • hot sauce
  • 1 cup plain Greek yogurt


  1. Char the peppers on the stovetop or in the oven, checking and turning the peppers often. When they're done, place them in a sealed bowl so they can steam. Once they're cool, peel, seed, and finely chop them.
  2. Preheat the oven to 400 degrees and crumble the corn muffins on a cookie sheet, toasting them until they're extra crispy (about 10 minutes).
  3. Heat the olive oil in a Dutch oven over medium heat, and add in the turkey sprinkled with salt and pepper. Brown and crumble the meat, then add the garlic and onions to the pot . Cook until they're' soft, about 5 minutes, then add in the cumin and coriander and stir in the chopped peppers.
  4. Add beans, stock, and herbs and simmer for 5 minutes.
  5. Season with hot sauce and stir in the sour cream to combine. Serve with the toppings you'd like and enjoy!
    Image result for rachel ray ranch turkey chili
    Source: https://www.foodnetwork.com/recipes/rachael-ray/ranch-style-turkey-chili-recipe-2125635