Deer Valley's Famous Turkey Chili
User Reviews
4.9
Deer Valley's Famous Turkey Chili
Description
This turkey chili begins by browning diced turkey breast in butter, then sautéing diced yellow onion, celery, red bell pepper, and minced garlic to create a flavorful base. A spice blend including chili powder, cumin, garlic powder, paprika, and kosher salt is mixed with masa harina and rice flour, which serves to coat the meat and vegetables and add thickness to the chili. After adding chicken broth, the chili is boiled to meld flavors and thicken slightly. Canned corn kernels, creamed corn, and black beans are stirred in and simmered to complete the hearty stew.
The result is a thick, warming chili with tender turkey pieces and a gently thickened broth, accented by sweet corn and earthy black beans. Its dense texture and robust spices make it suitable as a main-course meal, especially in cooler weather, serving well with bread or rice.
For optimal flavor and consistency, making this chili ahead and refrigerating it before reheating allows the seasonings to fully develop. If the chili thickens excessively, adding reserved corn juice or broth can loosen the texture to your liking.
Ingredients
- 8 tablespoons butter , divided
- 2 pounds turkey breast cut into 1-inch chunks, cooked, meat only
- 2 yellow onion diced, medium
- 7 celery diced, stalks
- 1 red bell pepper , seeded and diced
- 5 garlic minced or pressed, cloves
- 1 cup masa harina
- ½ cup rice flour
- 2 tablespoons chili powder
- 2 tablespoons cumin ground
- 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
- Prepare the chili in advance and refrigerate before reheating to enhance flavor.
- If the chili becomes too thick, add reserved corn juice or extra broth to achieve desired consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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