David'S Southwestern Turkey Chili Recipe

Name: David'S Southwestern Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups dried black beans, rinsed; 20 cups water; 2 teaspoons black pepper; 1 cup butter; 4 medium anaheim chilies; 1 2/3 cups celery, chopped; 1 2/3 cups red onions, chopped; 1 2/3 cups red bell peppers, chopped; 2 large leeks, white part only, chopped; 4 garlic cloves, chopped; 4 tablespoons dried oregano, crumbled; 1/2 cup all-purpose flour; 5 tablespoons chili powder; 5 tablespoons ground cumin; 4 tablespoons ground coriander; 2 teaspoons salt; 1 teaspoon red pepper flakes; 1 tablespoon cayenne pepper; 2 tablespoons brown sugar; 9 cups chicken stock; 5 cups frozen corn, thawed; 8 cups cooked turkey or 8 cups chicken, diced; grated cheddar cheese; chopped red onion; sour cream; chopped fresh cilantro

Servings: persons

4 cups dried black beans, rinsed
20 cups water
2 teaspoons black pepper
1 cup butter
4 medium anaheim chilies
1 2/3 cups celery, chopped
1 2/3 cups red onions, chopped
1 2/3 cups red bell peppers, chopped
2 large leeks, white part only, chopped
4 garlic cloves, chopped
4 tablespoons dried oregano, crumbled
1/2 cup all-purpose flour
5 tablespoons chili powder
5 tablespoons ground cumin
4 tablespoons ground coriander
2 teaspoons salt
1 teaspoon red pepper flakes
1 tablespoon cayenne pepper
2 tablespoons brown sugar
9 cups chicken stock
5 cups frozen corn, thawed
8 cups cooked turkey or 8 cups chicken, diced
grated cheddar cheese
chopped red onion
sour cream
chopped fresh cilantro

1
Place black beans in large pot with enough cold water to cover by 3 inches and let soak overnight.
2
Drain beans. Return beans to pot. Add 20 cups of water and pepper and bring to a boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. As an alternatime, cover beans by 3 inches with water, add black pepper and bring to a boil for 20 minutes, cover and let sit for two hours. Check to insure tenderness. Drain beans.
3
Melt butter in same pot over medium heat. Add anaheim chilies, chopped onion (save some for garnish), 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, cayenne pepper, red pepper flakes, salt and sugar and cook 5 minutes, stirring frequently. Add 8 cups of stock and bring to a simmer, stirring frequently. Puree 3 cups of corn with remaining 1 cup of stock in food processor. Add puree to chili. Mix in black beans, turkey and remaining 2 cups of corn. Simmer chili 20 minutes, stirring occasionally. Can be prepeared 1 day ahead. Cover and refrigerate. Reheat before serving.
4
Ladle chili into bowls. Serve with cheese, chopped onion, sour cream and cilantro.

3006

kcal

Calories

Fat

188

Carbs

357

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 cups dried black beans, rinsed, 20 cups water, 2 teaspoons black pepper, 1 cup butter, and more.

Yes, David'S Southwestern Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

David'S Southwestern Turkey Chili

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