Southwestern Turkey Chili Recipe

by Missy Sunseri on March 7, 2012

Southwestern Turkey Chili Recipe
Serves 6
2 cups of dried black beans, rinsed
10 cups of water
1 teaspoon black pepper
1 stick unsalted butter
2 medium Anaheim chilies, seeded and 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), chopped
2 garlic cloves, minced
2 tablespoons dried oregano, crumbled
¼ cups all-purpose flour
2 ½ tablespoon chili powder
2 ½ tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon cayenne
¼ teaspoon sugar
4 ½ cups chicken stock, homemade or canned
2 ¼ cups frozen corn, thawed
4 cups diced cooked turkey breast

cheddar cheese.(grated)
Chopped red onion
Sour cream
Chopped fresh cilantro

Place black beans in large pot with enough cold water to cover by 3 inches and soak overnight

Drain beans. Return beans to pot. Add 10 cups water and pepper. Bring to a boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 ½ hours. Drain beans.

Melt butter in the same pot over medium heat. Over. Add Anaheim chilies, 2/3 cup 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, sugar and cook 5 minutes, stir frequently. Add 4 cups stock and bring to simmer, stirring frequently. Puree 1 ½ cups corn with remaining ½ cups stock in food processor. Add puree to chili. Mix in cooked black beans, turkey and remaining cup of corn. Simmer chili 15 minutes, stirring occasionally. (Chili may be prepared 1 day in advance. Cover and refrigerate. Heat before serving.)
Serve, passing cheese, chopped onion, sour cream and chopped cilantro separately.

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