Turkey Chili
I feel like I have pretty much taken over this FAMILY recipe blog. I am the only person who has even posted on it in the last 6 months. Come on family, I know that I am not the only person who has some great recipes to share!
I love recipe blogs. Don't you? I have about 6 recipe blogs that I look at weekly, and have printed so many recipes that I could fill a cookbook. No really, I have printed that many. But that is what I LOVE so much about sharing recipes. I don't have to keep buying endless cookbooks thay may or may not include recipes that my family will like. I get recipes that are tried and tested, and most of the time include a description of why they are fabulous.
This recipe is from one of the blogs that I look at all of the time. I have been wanting to try it for a while, but I NEVER have turkey breast to put in the chili. Well, since I cooked the turkey for Thanksgiving I had just enough leftovers to give it a try. Oh my, this recipe did not disappoint. It was SO good. The great thing is that instead of waiting for Thanksgiving when you have leftover turkey, you could easily substitute chicken breast for the turkey. I don't think it would make one bit of a difference. Just one note: this chili can be pretty spicy, so adjust how much jalapeno pepper and cayenne you use according to how hot or mild you like things.
2 cans Rinsed black beans
1/2 cup unsalted butter
1/2 jalapeño pepper chopped (Clean out the seeds)
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 Large Leek or 1/2 a bunch of green onions
2 Garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/4 cup corn flour
1 teaspoon cayenne
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoons salt
1 tsp. Pepper
1/8 cup Sugar
4 1/2 cup chicken stock
2 1/4 cup frozen corn, thawed
4 cups diced cooked turkey or chicken
Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, (about 10 minutes). Reduce heat to low.
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, & fresh cilantro.
I love recipe blogs. Don't you? I have about 6 recipe blogs that I look at weekly, and have printed so many recipes that I could fill a cookbook. No really, I have printed that many. But that is what I LOVE so much about sharing recipes. I don't have to keep buying endless cookbooks thay may or may not include recipes that my family will like. I get recipes that are tried and tested, and most of the time include a description of why they are fabulous.
This recipe is from one of the blogs that I look at all of the time. I have been wanting to try it for a while, but I NEVER have turkey breast to put in the chili. Well, since I cooked the turkey for Thanksgiving I had just enough leftovers to give it a try. Oh my, this recipe did not disappoint. It was SO good. The great thing is that instead of waiting for Thanksgiving when you have leftover turkey, you could easily substitute chicken breast for the turkey. I don't think it would make one bit of a difference. Just one note: this chili can be pretty spicy, so adjust how much jalapeno pepper and cayenne you use according to how hot or mild you like things.
2 cans Rinsed black beans
1/2 cup unsalted butter
1/2 jalapeño pepper chopped (Clean out the seeds)
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 Large Leek or 1/2 a bunch of green onions
2 Garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/4 cup corn flour
1 teaspoon cayenne
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoons salt
1 tsp. Pepper
1/8 cup Sugar
4 1/2 cup chicken stock
2 1/4 cup frozen corn, thawed
4 cups diced cooked turkey or chicken
Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, (about 10 minutes). Reduce heat to low.
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, & fresh cilantro.
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