Deer Valley Turkey Chili Recipe

I forgot to post this last week. It is a favorite at our house.

Deer Valley Turkey Chili

• 2 cans black beans
• 1/2 cup unsalted butter
• 2 medium Anaheim chilies, seeded, chopped
• 2/3 cup chopped red onion
• 2/3 cup chopped celery
• 2/3 cup chopped red bell pepper
• 1 Large Leek (white part only) ** I haven’t ever added the Leek
• 2 Garlic cloves, minced
• 2 teaspoons dried oregano, crumbled
• 1/4 cup corn flour
• 1 teaspoon cayenne
• 2 1/2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 teaspoons salt
• 1/8 cup Sugar
• 4 1/2 cup chicken stock
• 2 1/4 cup frozen corn, thawed
• 4 cups diced cooked turkey (I cook boneless turkey breasts or a turkey roast in the crockpot)
• Toppings - grated cheddar cheese, red onion, sour cream, fresh cilantro, lime slices

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.

Melt butter in 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, cook 5 minutes.
Add the sugar and 4 cups stock and bring to simmer.
Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.
Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.
Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.

Enjoy!