"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Deer Valley Turkey Chili Recipe

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This recipe for Deer Valley Turkey Chili, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kohl Family
Added: Wednesday, April 23, 2008


2 cups dried black beans, rinsed
10 cups water
1 tsp. pepper
cup unsalted butter
2 medium anaheim chiles, seeded, and chopped
2/3 cup red onion, chopped
2/3 cup red bell pepper, chopped
2/3 cup celery, chopped
1 large leek (white part only), chopped
2 garlic cloves, minced
2 T. oregano
cup flour
2 T. chili powder
2 T. ground cumin
2 T. coriander
1 tsp. salt
tsp. sugar
5 cups chicken stock
2 cups frozen corn, thawed
4 cups diced cooked turkey
grated cheddar cheese
chopped red onion
sour cream
chopped cilantro

Place black beans in large pot with enough cold water to cover by 3 inches. Let soak overnight. Drain beans. Return to pot. Add 10 cups water and pepper and bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about
1 hours. Drain beans and set aside.

Melt butter in same pot over medium heat. Add anaheim chilies, chopped onion, celery, bell pepper, leek, garlic, and oregano. Cook until vegetables soften, stirring occasionally, (10 minutes). Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar, and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer, stirring frequently. Puree 1 cups corn with remaining cup stock in processor. Add puree to chili. Mix in black beans, turkey, and remaining 1 cup corn. Simmer chili 15 min, stirring occasionally.




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