Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34Vh82yRachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Ranch-Style Turkey ChiliRecipe courtesy of Rachael RayTotal: 35 minPrep: 10 minCook: 25 minYield: 4 servingsLevel: EasyIngredients4 poblano peppers2 large corn muffins, store-bought2 tablespoons EVOO2 pounds ground turkeyKosher salt and freshly ground black pepper 4 cloves garlic, finely chopped1 large onion, finely chopped2 tablespoons cumin, a couple of palmfuls1 tablespoon coriander, a palmfulOne 14-ounce can pinto or white beans2 cups chicken stock1/4 cup fresh chives, finely chopped1/4 cup fresh dill, finely chopped1/4 cup fresh parsley, finely choppedHot sauce1 cup sour creamOptional Toppers:Shredded sharp CheddarMinced red onion4 to 5 slices crispy bacon, choppedDirectionsChar the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop. Preheat the oven to 400 degrees F. Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside. Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce. Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #RachaelRay #30MinuteMeals #FoodNetworkRachael's Ranch-Style Turkey Chili | 30 Minute Meals with Rachael Ray | Food Networkhttps://youtu.be/a3u7uhLyA-A