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Deer Valley Southwestern Turkey Chili Recipe

   
 

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     Deer Valley Southwestern Turkey Chili

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 cups green chilies, diced (3 4 oz cans, drained)
2 cups red onions, diced
2 cups celery, diced
2 cups red pepper, diced
6 cloves garlic, minced
1/2 cup oregano
1 1/2 lbs butter
3 lbs turkey (cooked and shredded)
1 1/2 gallons turkey or chicken stock
 
1 1/2 lbs flour
4 cups cooked black beans
3 cups corn kernels (1 lb bag frozen-used here and for puree)
3 cups corn puree
3/4 cup chili powder
6 tablespoons coriander
1/2 cup cumin
To taste- salt, pepper, sugar

Instructions
Boil a 3 lb turkey (or chicken) until done (about 2 hours) saving the broth. Shred the meat into 1 inch strips. Boil black beans with salt and pepper for 2 1/2 hours or until done. Rinse well. I use leftover turkey from Thanksgiving, canned broth and canned black beans.
Saute the first seven ingredients in butter until soft. Add shredded meat and flour. Stir and cook for 15 to 20 minutes. Stir in stock and simmer for 10 minutes. Add corn kernels and corn puree. Add black beans. Season to taste.


Originally Submitted
1/30/2018





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