4.9 from 132 votes
Deer Valley's Famous Turkey Chili
Deer Valley's Famous Turkey Chili blends browned turkey breast with a mix of vegetables and spices, thickened by masa harina and rice flour, then simmered in chicken broth with corn and black beans. This chili has a rich, hearty texture and a balanced seasoning from chili powder, cumin, garlic powder, paprika, and salt. The combination of fresh and canned ingredients creates a satisfying savory dish that stands out for its use of turkey and corn-based thickeners.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
Calories:
362 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 362
% 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.