Winter’s here and people all over the Valley are digging out their recipes for richer, more sustaining meals. This is one of my most requested chili recipes.
SOUTHWEST TURKEY CHILI
2, 15oz cans black beans, rinsed and drained
4T butter, unsalted
1 green chili, mild, fresh, diced
1/3C red onion, diced
1/3C celery, diced
1/3C red bell pepper, diced
1/3C leek, light green and white parts only, cleaned, thinly sliced
1 garlic clove, peeled, minced
1/2T dried oregano
1T ground coriander
1 1/4T chili powder
1T ground cumin
2C cooked turkey, diced
1 1/8C canned, or fresh corn
1 1/4t salt
2C chicken stock/broth
2T cilantro, minced
Melt the butter in a large saucepan over medium-low heat then cook the chile, onion, celery, bell pepper, leek, garlic and oregano for 10 minutes, stirring now and then. Add coriander, chili powder and cumin, and cook, stirring, for one minute.
Add the flour and cook over low heat for 5 minutes. Add the turkey and cook over low heat for 10-15 minutes or until flour is golden. Stir in the chicken stock.
In a food processor, puree 1/2C of the corn. Add the puree to the chili along with the rest of the corn, salt and sugar. Simmer chili, stirring in the drained black beans. Simmer for 20 minutes, stir in the cilantro. Serve.
Photo and background paper: quinncreative.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2013.