Turkey and Black Bean Chili: This turkey chili is full of robust flavors with a touch of sweet and a touch of savory that makes it the perfect combination.
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 delicious turkey 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.
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.
- 1 stick butter (I use grass fed butter)
- one 4 oz. can mild green chilies
- ⅔ c. finely chopped red onion
- ⅔ c. finely chopped celery
- ⅔ c. finely chopped red pepper
- ⅔ c. finely chopped leeks (white part only)
- 2 cloves garlic, minced
- 2 T. oregano
- ¼ c. flour
- 4 c. chicken broth
- 2 ½ c. thawed frozen corn
- 4 c. shredded turkey
- 2 cans of black beans, drained
- 2 T. chili powder
- 2 T. ground cumin
- ½ tsp. salt
- ¼ c. coconut sugar
- 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.
I hope you give this dish a try because it does not disappoint. My husband is a pretty picky eater, and he loves this Turkey and Black Bean Chili! XOXO