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“I've been making this for YEARS!!! I've got this written on an OLD recipe card... it's yellowed and stained.... I've used it ALOT!!! and made it many many times... unfortunately.. since my cooking style is using a recipe as a GUIDE.. (I'm alot like Rachael Ray, I don't really "measure" I just pour, and say... that LOOKS like the right amount.. LOL it comes out tasting a BIT different each time.. but ALWAYS AMAZING!! everyone LOVES it!! Because I've had it since I was a teenager, I honestly can't tell you where I got this recipe from... I just know it's always been a favorite. All of that being said... please know, I have rarely used the exact measurements.. and I've always played around with the ingredients... adding things, not putting some things in sometimes... this is a great STARTER recipe.. and play with it as you like.. WONDERFUL for leftover turkey.. as it's not the SAME OLD "Leftover Turkey Sandwiches" (not that I don't like those...) (Love you, Mom)”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in stockpot.Add onion.
  2. Cook over medium heat until translucent.
  3. Add red and green bell peppers, cook until tender.
  4. Add garlic, cook until aroma is apparent.
  5. Add turkey, mix well.
  6. Add Chili Powder, cumin, oregano, and cayenne.
  7. Saute briefly, then add tomato puree, chicken broth and beer.
  8. Mix, and stir in cornmeal.
  9. Bring to a simmer, cover the pan, reduce heat to low.
  10. Cook 30 minutes until turkey is tender.
  11. Adjust seasoning to taste.
  12. Serve in bowls, garnish with cheese and cilantro.

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