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Deer Valley Turkey Chili

The Best Chili In Utah

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 8 -10 servings
Course: Main Course
Cuisine: American

Ingredients

  • 2 cups dried black beans
  • 10 cups water
  • 1 teaspoon pepper
  • ½ cup unsalted butter
  • 2 medium Anaheim chilies 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 dried oregano crumbled
  • ¼ cup corn flour
  • 1 teaspoon cayenne
  • 2½ tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 teaspoons salt
  • ⅛ cup sugar
  • 4½ cups chicken stock
  • 2¼ cups frozen corn thawed
  • 4 cups cooked turkey diced
Toppings
  • cheddar cheese grated
  • red onion
  • sour cream
  • fresh cilantro

Instructions

    Cup of Yum
  1. Soak black beans in a large pot overnight. The next day you will drain & cook them.
  2. Seed and chop the chilies, chop the onion, celery, red pepper, and leek.
  3. Mince the garlic and get the rest of the ingredients ready to cook.
  4. Add 10 cups water and pepper to the drained beans. Please bring them to a boil, and simmer for 1½ hours. Drain.
  5. 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.
  6. Add the flour and spices, and cook for 5 minutes.
  7. Add the sugar and 4 cups stock and bring to a simmer.
  8. Puree 1¼ cup of the corn with the remaining ½ cup of stock. Add this to chili.
  9. Mix black beans, turkey, and the remaining cup of corn. Simmer all for 25 minutes.
  10. Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.