Step 1

Char 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.

Step 2

Preheat the oven to 400 degrees F.

Step 3

Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.

Step 4

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.

Step 5

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.