Deer Valley's Famous Turkey Chili
User Reviews
4.9
132 reviews
Excellent
Deer Valley's Famous Turkey Chili
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 8 tablespoons butter , divided
- 2 pounds cooked turkey breast meat , cut into 1-inch chunks
- 2 medium yellow onions , diced
- 7 stalks celery , diced
- 1 red bell pepper , seeded and diced
- 5 cloves garlic , minced or pressed
- 1 cup masa harina
- ½ cup rice flour
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 8 cups chicken broth
- 1 ounce can corn kernels , drained and juice saved
- 1 ounce can creamed corn
- 2 ounce cans black beans , rinsed and drained, or 3 cups cooked black beans
Instructions
- Melt 4 tablespoons of the butter over high heat in a large 6 qt. dutch oven or stockpot. Add the diced turkey breast and cook until the turkey browns, about 5 minutes. Remove the turkey from the pan and set it aside. Reduce the heat to medium and add the remaining 4 tablespoons of butter. When melted, add the onion, celery, red pepper, and garlic. Cook for about 5 minutes until the vegetables soften, stirring occasionally.
- Add the turkey back to the pot. In a small bowl, whisk together the masa harina, rice flour, chili powder, ground cumin, garlic powder, kosher salt, and paprika. Sprinkle over the turkey and vegetables and stir to coat the turkey and veggies. Add the chicken broth and bring to a boil for 5 minutes, stirring and scraping any bits from the bottom of the pan.
- Add the corn kernels and creamed corn. Bring to a boil then reduce to a simmer for 25-30 minutes or until thickened. Stir in the black beans. If the chili is too thick, add some of the reserved juice from the canned corn. If it's too thin, add 1 tablespoon of rice flour to ¼ cup of the broth, mash into a paste, and whisk into the chili. Serve with sour cream, shredded cheddar cheese, and diced green onions.
Notes
- For the best results in flavor and consistency, make the chili in advance, chill, then reheat over medium heat.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
29g
(10%)
Protein
29g
(58%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
2983mg
(124%)
Potassium
767mg
(22%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
3164IU
(63%)
Vitamin C
38mg
(42%)
Calcium
97mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 2983mg | 124% |
| Potassium | 767mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3164IU | 63% |
| Vitamin C | 38mg | 42% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
132 reviews
Excellent
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