Deer Valley Turkey Chili

Dave and I made this the other weekend, and it was delicious! Not the same as eating it at Deer Valley after skiing the slopes, but still a good meal on a cold day :)

Ingredients:

2 cups dried black beans (or can use canned beans)

10 cups water

1 tsp. pepper

1/2 cup unsalted butter

2 medium Anaheim chilies, seeded, chopped

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cup chopped red bell pepper

1 large leek (white part only)

2 garlic cloves, minced

2 teaspoons dried oregano, crumbled

1/4 cup corn flour (we used regular flour and it was fine)

1 tsp. cayenne

2 1/2 teaspoons ground cumin

2 tablespoons ground coriander

1 tsp. salt

1/8 cup sugar

4 1/2 cup chicken stock

2 1/4 cup frozen corn, thawed

4 cups diced cooked turkey or chicken

toppings: grated cheddar cheese, red onion, sour cream, fresh cilantro

Prep work:

Soak black beans in large pot overnight. The next day you will drain and cook them. (We didn't do this, and it was still yummy :)

Seed and chop the chilies, chop the onion, celery, red pepper and leek.

Mince the garlic and get the rest of the ingredients ready to cook.

How to make:

Add 10 cups water and pepper to the drained beans. Bring them to a boil, simmer 1 1/2 hours. Drain.

Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce to low heat.

Add the flour and spices, cook 5 minutes.

Add the sugar and 4 cups stock and bring to simmer.

Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.

Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.

Garnish with grated cheddar cheese, red onion, sour cream and fresh cilantro.

Enjoy!