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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Southwestern Turkey Chili Recipe

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This recipe for Southwestern Turkey Chili is from THE BROWN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
¼ C all purpose flour
1½ T chili power
2½ T ground cumin
2 T ground coriander (optional)
1 t salt
¼ t sugar
4½ C chicken stock
2¼ C frozen corn (thawed)
4 C turkey or chicken
sour cream
grated cheddar cheese
Directions:
Directions:
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:
varies
Preparation Time:
Preparation Time:
prep 45 minutes cook 1 hour

 

 

 

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