Total Time
1hr 57mins
Prep 12 mins
Cook 1 hr 45 mins

DH and I enjoyed this hearty chili from Norman Kolpas' "The Chili Cookbook." While the recipe calls for masa harina, I think I would omit it next time as the chili really did not need extra thickening and I think it detracted from the flavor just a bit. Also, DH and I ate this chili in a bowl, we did not serve it over rice. It lent itself well to this method. I used baby bellas for the mushrooms. Finally, we sprinked colby jack (I think that was what I had in the fridge) shredded cheese over the top, which I think is a must. Cheddar or a mexican blend of cheeses would also be good.

Ingredients Nutrition


  1. In a large saucepan, heat oil over medium heat. Add onions, garlic, paprika, chile flakes, cumin and coriander and saute 2 to 3 minutes.
  2. Add turkey and mushrooms, increase heat to high and saute until turkey is no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
  3. Stir in remaining ingredients except masa and steamed rice.
  4. Bring to a boil, reduce heat slightly and simmer briskly, stirring occasionally, until mixture is fairly thick but still slightly liquid, about 1 1/4 hours.
  5. Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
  6. Discard bay leaves.
  7. Serve over rice or robust boiled beans.