Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 6 people

Categories: Chili, Main Dish, Rachael Ray, Tex-Mex, Turkey, beer


  • 2 tablespoons extra virgin olive oil
  • 2 lbs ground turkey breast
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 2 chipotle chiles in adobo, chopped
  • salt, to taste
  • 1 cup mexican beer
  • 2 cups chicken stock
  • 1 (28 ounce) can chopped stewed tomatoes
  • 1 (15 ounce) can black beans, drained
  • 1 (8 1/2 ounce) package corn muffin mix (such as Jiffy Mix)
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 cups shredded monterey jack pepper cheese
  • 2 tablespoons butter


  1. Heat deep skillet or wide pot over medium high heat; add oil and turkey.

  2. Crumble meat as it cooks, 3 minutes.

  3. Add the onions and garlic, chili powder, and chipotle; cook another 5 minutes.

  4. Season with salt to taste.

  5. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan.

  6. Add the stock, tomatoes, and beans and bring to a bubble.

  7. Reduce heat and simmer at least 10 minutes, or until you’re ready to eat!

  8. Heat a nonstick griddle pan over medium high heat.

  9. Mix muffin mix, egg, and milk together to make a batter; add cheese to batter and mix well.

  10. Rub grill with butter.

  11. Ladle the batter to make 3-inch cheese and corn cakes.

  12. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.

  13. Serve bowls of chili with cheese-corn toppers — like a spicy, corn topped chili pot pie.

  14. *Variation, brown 1/2 lb chopped chorizo, then add in the turkey; sub red beans for black beans.

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