"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Southwestern Turkey Chili Recipe

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This recipe for Southwestern Turkey Chili, by , is from THE BROWN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 C black beans ( canned works fine drained)
1 stick unsalted butter
1 med Anaheim chilies (also known as California chilies)
⅔ C red onion, chopped
⅔ C chopped celery
⅔ C chopped red bell pepper
1 lg leek chopped (use only white part)
2 garlic cloves, minced
2 T dried oregano crumbled
C all purpose flour
1 T chili power
2 T ground cumin
2 T ground coriander (optional)
1 t salt
t sugar
4 C chicken stock
2 C frozen corn (thawed)
4 C turkey or chicken
sour cream
grated cheddar cheese

Melt butter in large pot over medium heat. Add chilies, onion celery, bell peppers leek, garlic, and oregano. Cook until veggies soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour and remaining spices, salt, and sugar. Add 4 cups of stock. Bring to a simmer. Stir. Puree 1 1/4 cups of corn with remaining 1/2 cup of stock in processor. Add puree to chili. Mix beans and turkey and remaining cup of corn. Simmer for 10 minutes stirring occasionally.

Ladle chili in bowls and top with cheese and chopped onions (optional)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
prep 45 minutes cook 1 hour




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