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Deer Valley Turkey Chili

Writer's picture: Caroline La VoieCaroline La Voie

Skip the turkey sandwich on Friday!


Oh what to do with your leftover turkey at the end of the week? Make chili! There is a well-known recipe that originates from the Silver Lake Lodge at Deer Valley that is so good. The original recipe calls for soaking dried black beans overnight and then cooking them, but I skip that step and used canned. Just as good and a lot faster preparation – and who needs to create more work after you just finished up Thanksgiving! And just add some of these ingredients to your shopping list now so you have them on hand for Friday.


Like other chilis, this travels well and can be packed up and brought to the mountains for a great dinner after the first turns of the season! Pray for snow!





Deer Valley Turkey Chili

Makes about 9 cups ~ 6 servings


Ingredients

  • 2 cups dried black beans

  • ½ cup unsalted butter

  • 2 medium Anaheim chilies seeded, chopped

  • ⅔ cup red onion chopped

  • ⅔ cup celery chopped

  • ⅔ cup red bell pepper chopped

  • 1 large leek white part only, minced

  • 2 cloves garlic minced

  • 2 teaspoons dried oregano

  • ¼ cup corn flour

  • 1 teaspoon cayenne

  • 2½ tablespoons ground cumin

  • 2 tablespoons ground coriander

  • 1 teaspoons salt

  • 1 teaspoon pepper

  • ⅛ cup sugar

  • 4½ cup chicken stock

  • 2¼ cup frozen corn thawed

  • 4 cups cooked turkey diced (see note)


Toppings

  • cheddar cheese grated

  • diced red onion

  • sour cream

  • fresh cilantro






Preparation

  • Rinse and drain 2 cups black beans.

  • In a large pot, melt butter.

  • Add chilies, onion, celery, bell peppers, leek, garlic and oregano to the pot and cook until soft, about 10 minutes; reduce heat to low.

  • Add the flour and spices and cook for 5 minutes.

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

  • Puree 1¼ cup of the corn with the remaining ½ cup of stock. Add this to chili.

  • Fold in the black beans, turkey and remaining cup of corn to the pot and simmer together for 25 minutes.

  • Dish it up and serve with toppings - grated cheddar cheese, red onion, sour cream, and fresh cilantro.


Note on turkey – if you would like to make this without roasting a big turkey and waiting and hoping for enough leftovers, you can purchase slices of roasted fresh turkey from a good grocer – do not use deli meat! My grocer cut 2 thick slices - about 1 ½ ” each - which weighed 1.4 lbs. I got lucky and that turned out to be exactly 4 cups.




Pack it up and freeze for later or serve it up right away!


1 Comment


agathalavoie
Nov 22, 2021

looks yummy!

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