Deer Valley Turkey Chili
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
8 -10 servings
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Course
Main Course
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Cuisine
American
Deer Valley Turkey Chili
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The Best Chili In Utah
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Ingredients
- 2 cups black beans dried
- 10 cups water
- 1 teaspoon black pepper
- ½ cup butter unsalted
- 2 medium anaheim chili seeded, chopped
- ⅔ cup red onion chopped
- ⅔ cup celery chopped
- ⅔ cup red bell pepper chopped
- 1 large leek white part only
- 2 cloves garlic minced
- 2 teaspoons oregano crumbled, dried
- ¼ cup cornflour
- 1 teaspoon cayenne pepper
- 2½ tablespoons cumin ground
- 2 tablespoons ground coriander
- 1 teaspoons salt
- ⅛ cup sugar
- 4½ cups chicken stock
- 2¼ cups corn thawed, frozen
- 4 cups turkey diced, cooked
Toppings
- cheddar cheese grated
- red onion
- sour cream
- cilantro fresh
Instructions
- 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.
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