Turkey and Black Bean Chili

This turkey and black bean chili is full of robust flavors with a touch of sweet and a touch of savory that makes it the perfect combination. What might surprise you is the main ingredient–it’s not ground turkey, but shredded cooked turkey.

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This recipe happens to be my favorite soup to make during the cold winter months. I love the aromas it fills the house with and the unique flavors that pop in my mouth. And anytime I make it for a potluck or get-together, everyone raves about it.

How I discovered the recipe

This turkey chili recipe was shared with me when I was a teenager visiting a friend’s church function in Arizona. They said the recipe was secretly shared by a chef from a resort in Utah called Deer Valley Resort. I have seen variations of this recipe on the Internet called Deer Valley Resort Turkey and Black Bean Chili.

I don’t know if it truly originated from a resort, but whoever decided to put all of these ingredients together is a genius. It…is…so…delicious! And in my opinion, it’s not really a chili—I feel like it’s more of a thick soup.

How I prepare this turkey and black bean chili

Since the main ingredient is shredded turkey, it’s great to make after the holidays with leftover turkey. If I don’t have any leftover turkey on hand, I just cook a large turkey breast and a couple of turkey legs (because I prefer the dark meat!).

It does take a little extra time to prepare this dish because it involves a lot of dicing, and I like to dice the ingredients VERY fine. One of the ingredients in the recipe is celery, and my husband doesn’t like celery. However, if I chop it really fine, he doesn’t even know it’s in there—score! Tip: I usually put the turkey in the oven to bake while I’m dicing everything. Alternatively, you can cook the turkey in the Instant Pot.

The original recipe uses brown sugar, but I substitute coconut sugar instead. I do this for two reasons—first, the brown sugar makes it too sweet, and second, the coconut sugar is a healthier alternative. The hint of sweetness really helps give this turkey chili the added flavor it needs. I just don’t like my main dish to be overpowered by sweetness, so that is why I use the coconut sugar.

this recipe is worth the effort

I hope you give this dish a try because it does not disappoint. My husband is a pretty picky eater, and he really likes this turkey and black bean chili. His favorite is still my Grandma’s Chicken and Dumplings, but on a cold day he doesn’t complain when I make a big pot of hot soup, chili, or dumplings.

xoxo,
Molly

Turkey and Black Bean Chili

This turkey and black bean chili recipe is full of flavors with a touch of sweet and a touch of savory that makes it the perfect combination.

5 from 2 votes

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Ingredients

  

• 1 stick butter (I use grass fed butter)
• one 4 oz. can mild green chilies
• 2/3 c. finely chopped red onion
• 2/3 c. finely chopped celery
• 2/3 c. finely chopped red pepper
• 2/3 c. finely chopped leeks, white part only
• 2 cloves garlic, minced
• 2 T. oregano
• 1/4 c. flour
• 4 c. chicken stock or chicken broth
• 2 1/2 c. thawed frozen corn
• 4 c. cooked, shredded turkey
• 2 cans of black beans, drained
• 2 T. chili powder
• 2 T. ground cumin
• 1/2 tsp. salt
• 1/4 c. coconut sugar or brown sugar

Instructions

 

• In a large stock pot, melt butter and sauté chilies, onion, celery, pepper, leeks, garlic, and oregano over moderate low heat until softened—about 15 minutes.
• Gradually add the flour cooking over low heat until the mixture is golden—about 15 minutes.
• Gradually stir in the chicken broth.
• In a blender, puree 1 ¼ c. of the corn.
• Add corn and remaining ingredients.
• Cook until heated through.