Friday, January 1, 2010

Deer Valley Turkey Chili


  • Recipe adapted from Reluctant Gourmet
  • 2 cans Rinsed black beans
  • 1/2 cup unsalted butter
  • 1/2 jalapeño pepper chopped (Clean out the seeds)
  • 2/3 cup chopped celery
  • 2/3 cup chopped red bell pepper
  • 1 Large Leek (white part only) (I used several green onions because that's what I had on hand)
  • 2 Garlic cloves, minced
  • 2 teaspoons dried oregano, crumbled
  • 1/4 cup corn flour
  • 1 teaspoon cayenne
  • 2 1/2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 teaspoons salt
  • 1 tsp. Pepper
  • 1/8 cup Sugar
  • 4 1/2 cup chicken stock
  • 2 1/4 cup frozen corn, thawed
  • 4 cups diced cooked turkey or chicken
  • Toppings - grated cheddar cheese, red onion, sour cream, fresh cilantro

Melt butter in 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, cook 5 minutes.

Add the sugar and 4 cups stock and bring to simmer.

Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.

Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.

Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.


My sister told me about this recipe so I just had to try it.

5 stars from the Guymons! This was absolutely amazing.

Needless to say little Briggy had 3 bowls.

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