Southwest Turkey Chili

Southwest Turkey Chili

Tiffany Brewster - Salt Lake City

Ingredients

2 ½ - 3 1lb cans Black Beans (do not drain)

½ cup unsalted butter (or 2-4 Tablespoons Olive Oil)

2 cans green chilies or jalapeños

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cup chopped red bell pepper

1 large leek, chopped (white part only)

2-5 garlic cloves, minced

2 T. dry oregano, crumbled

¼ cup flour

2 ½ T. chili powder

2 ½ T. ground cumin

2 T. ground coriander

1 t. salt

¼ t. sugar

4 ½ cups chicken stock

2 ¼ cups frozen corn, thawed

2-4 cups diced turkey or chicken (cooked) or 1 ½ pound of ground turkey, browned

 *can also be made vegetarian by omitting this and adding more beans and increasing onion, celery and pepper to 1 cup

** you can add dried red chilies, don’t break them or it gets a bit too hot.. they just add a nice heat

Instructions

Melt butter over medium heat, add chilies, onion, celery, bell pepper, leek, garlic and oregano.  Cook until vegetables soften (around 10 min).  Reduce heat to low.  Add flour, chili powder, cumin, coriander, salt and sugar.  Cook for 5 min, stirring frequently.  Add 4 cups of stock and bring to a simmer, stirring frequently. 

Puree 1 ¼ cups of corn with remaining ½ cup of stock in processor or blender.  Add puree to chili.  Mix in Black Beans (with “goop” from can), turkey, and remaining 1 cup corn. Simmer chili for 15 min and stir occasionally.

Serving
Serve with shredded cheese, chopped onion, sour cream and chopped cilantro.