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Southwestern Hearty Vegetable Chili Recipe

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This recipe for Southwestern Hearty Vegetable Chili, by , is from The Dillard Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Purnell
Added: Monday, May 28, 2007


2 – 1 lb. cans of black beans
1 t pepper (I use fresh ground)
1⁄2 stick butter or margarine (can use fat-free stuff to sauté vegetables)
1-2 jalapeno peppers, minced (use to taste)
1 large chopped red onions
5-7 stalks chopped celery
1 large chopped bell pepper (red or green, like red for color)
1 large leek (white part only chopped)
2 minced garlic cloves (or to taste)
*Note: You can’t go wrong with adding more of these vegetables.

1T Mexican oregano
2T Mexican-style chili powder
1T Cumin (ground)
1T Coriander (ground)

1⁄4 c flour
1t salt
1t sugar
6 cans of chicken broth
2-10 oz pkg. of frozen corn
1 lb ground turkey (optional, Much better without, you won’t miss the meat,
trust me!)

Optional garnishes: grated cheddar cheese, sour cream, chopped cilantro

Melt butter in pot and add onion, jalapeno, celery, pepper, leek, garlic and oregano. Cook until vegetables soften (about 10 minutes). Reduce heat to low. Add flour, spices, salt and sugar and cook for 5 minutes. Add 5 cans of chicken broth and bring to a boil. Puree 1- 10 oz. Bag of corn with the remaining can of chicken broth in blender. Add puree corn to chili along with black beans (drain) and second bay of 10 oz. corn.

Cook ground turkey in pan until done (OPTIONAL) I like just with vegetables. Add to chili also.

Simmer for 15-20 minutes. (Can be done ahead and reheated or can be frozen.) Ladle into bowls and serve with garnishes. Tastes great served over orzo pasta or couscous or just by itself.

Preparation Time:
Preparation Time:
40 minutes




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