Deer Valley-Style Turkey And Black Bean Chili

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
354
FAT
24%
CHOL
8%
SOD
60%

Comments

my whole family loves the turkey chili at deer valley and we were thrilled to try this recipe from @pamelasalzman. i've made it a bunch of times already and my kids continue to request it on a regular basis. especially on cold days like today! (i go light on the cayenne. . .)
Jennifer Blum Schiff   •  11 Jan   •  Report
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Ingredients for 8 servings

4 Tablespoons unsalted butter (you can use oil, but it won’t be as good) — vegans can use organic Earth Balance

2 pounds boneless, skinless turkey breast, cut into 1-inch cubes or cooked turkey, cubed — vegetarians and vegans can add 5 cups of additional vegetables and beans

1 red onion, chopped

1 cup chopped celery, about 3 stalks

1 sweet red bell pepper, chopped

1 jalapeno, seeded (or leave seeds for extra heat) and finely diced (optional)

2 cloves garlic, finely diced

¼ cup masa harina (more if you like a thick chili)

2 ½ Tablespoons ground cumin

2 Tablespoons ground coriander

2 teaspoons dried oregano

1 teaspoon cayenne (cut back if you don’t like spicy)

2 Tablespoons maple sugar or natural cane sugar

2 teaspoons sea salt (double if you’re using unsalted stock)

freshly ground black pepper to taste

4 ½ cups of chicken or turkey stock, divided* — vegans can use vegetable stock

2 ¼ cups frozen sweet corn, thawed (about 12 ounces)

5 cups or 3 15-ounce ounce cans cooked black beans (drained and rinsed)

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