Deer Valley Turkey Chili Recipes

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DEER VALLEY TURKEY CHILI

Categories     Soup/Stew     turkey

Number Of Ingredients 20



DEER VALLEY TURKEY CHILI image

Steps:

  • 1. Seed and chop the chilies, chop the onion, celery, red pepper and leek 2. Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low. 3. Add the flour and spices, cook 5 minutes. 4. Add the sugar and 4 cups stock and bring to simmer. 5. Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili. 6. Mix black beans, turkey and remaining cup of corn. 7. Simmer all for 25 minutes.

• 2 cups dried black beans
• 10 cups Water
• 1 tsp. Pepper
• 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)
• 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 or chicken

TURKEY CHILI, DEER VALLEY

Categories     turkey

Number Of Ingredients 29



TURKEY CHILI, DEER VALLEY image

Steps:

  • see instructions

Ingredients:
2 cups dried black beans, rinsed or 1 can black beans
10 cups water
1 tsp pepper
1/2 cup unsalted butter
2 medium anaheim chiles, seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped red bell pepper
2/3 cup chopped celery
1 large leek (white part only), chopped
2 garlic cloves, minced
2 tbsp oregano
1/4 cup flour
2 1/2 tbsp chili powder
2 1/2 tbsp ground cumin
2 tbsp coriander
1 tsp salt
1/4 tsp sugar
5 cups chicken stock or canned broth
2 1/4 cups frozen corn, thawed
4 cups diced cooked turkey
grated cheddar cheese
chopped red onion
sour cream
chopped fresh cilantro
Directions:
If using dried beans - Place black beans in large pot with enough cold watr to cover by three inches. Let soak overnight. Drain beans. Return to pot. Add 10 cups water and pepper and bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain beans and set aside.
Melt butter in same pot over medium heat. Add anaheim chilies, chopped onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer , stirring frequently. Puree 1 1/4 cups corn with remaining 1/2 cup stock in processor. Add puree to chili. Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15 minutes, stirring occasionally.
Ladle chile into bowls. Serve, passing cheese, chopped onion, sour cream, and cilantro seperately.

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