Deer Valley Turkey Chili
by
Prep
Cook
| Category: | Poultry |
| Cuisine Type | American |
Ingredients
Ingredients
| 2 cups dried black beans |
| 10 cups water |
| 1 tsp pepper |
| 1/2 cup unsalted butter |
| 2 medium Anaheim chilies seeded, chopped |
| 2/3 cup red onion chopped |
| 2/3 cup celery chopped |
| 2/3 cup red bell pepper chopped |
| 1 large leek white part only |
| 2 cloves garlic minced |
| 2 tsp dried oregano crumbled |
| 1/4 cup corn flour |
| 1 tsp cayenne |
| 2 1/2 tbsp ground cumin |
| 2 tbsp ground coriander |
| 1 tsp salt |
| 1/8 cup sugar |
| 4 1/2 cups chicken stock |
| 2 1/4 cups frozen corn thawed |
| 4 cups diced cooked turkey |
Toppings
| cheddar cheese grated |
| red onion |
| sour cream |
| fresh cilantro |
| fresh diced avocado |
Deer Valley Turkey Chili Directions
-
Soak black beans in a large pot overnight. The next day you will drain & cook them.
-
Seed and chop the chilies, chop the onion, celery, red pepper, and leek.
- Mince the garlic and get the rest of the ingredients ready to cook.
- Add 10 cups water and pepper to the drained beans. Please bring them to a boil, and simmer for 1½ hours. Drain.
- Melt butter in a pot; add chilies, onion, celery, bell peppers, leek, garlic, and oregano. Cook until soft, about 10 minutes. Reduce heat to low.
- Add the flour and spices, and cook for 5 minutes.
- Add the sugar and 4 cups stock and bring to a simmer.
- Puree 1¼ cup of the corn with the remaining ½ cup of stock. Add this to chili.
- Mix black beans, turkey, and the remaining cup of corn. Simmer all for 25 minutes.
- Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.