Southwestern Turkey Chili
Michele Elliott
Great recipe for left over Thanksgiving turkey.
ingredients
Chili- 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 shopped red bell pepper
- 1 large leek (white part only), chopped
- 2 garlic cloves, minced
- 2 Tb dried oregano, crumbled
- 1/2 cup flour
- 2 1/2 Tb chili powder
- 2 1/2 Tb ground cumin
- 2 Tb ground coriander
- 1 Tsp salt
- 4 1/2 cups canned chicken broth
- 2 16 oz cans black beans, rinsed
- 2 1/2 cups frozen corn, thawed
- 4 cups diced cooked turkey or chicken
- Grated cheddar cheese
- Chopped red onion
- Sour cream
- Chopped fresh cilantro
directions
- 1
Melt butter in large pot over medium heat. Add Anaheim chilies, chopped red 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 cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer, stirring frequently. Puree 1 1/2 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.
- 2
Ladle into bowls. Serve, passing cheese, chopped red onion, cour cream and cilantro separately.
Source: Michele Elliott
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