This recipe is for those people who loves spicy turkey recipe. With the use of Anaheim chilies, make sure to have a cold glass of drink beside you to ease your tounge. LOL!
Prepare:
2 cups dried black beans, rinsed
10 cups water
1 teaspoon pepper
1/2 cup (1 stick) unsalted butter
2 medium Anaheim chilies (California chilies), seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 large leek (white part only), chopped
2 garlic cloves, minced
2 tablespoons dried oregano, crumbled
1/4 cup all purpose flour
2 1/2 tablespoon chili powder
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/4 teaspoon sugar
4 1/2 cups chicken stock or canned broth
2 1/4 cups frozen corn, thawed
4 cups diced cooked turkey or chicken
Grated cheddar cheese
Chopped red onion
Sour cream
Chopped fresh cilantro
Here's how:
Place black beans in large pot with enough cold water to cover by 3 inches and let soak overnight.
Drain beans. Return beans to pot. Add 10 cups water and pepper bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain beans.
Melt butter in same pot over medium heat. Add Anaheim chilies, 2/3 cup chopped onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer, stirring frequently. Puree 1 1/4 cups corn with remaining 1/2 cup stock in processor. Add puree to chili. Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15 minutes, stirring occasionally. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
Ladle chili into bowls. Serve, passing cheese, chopped onion, sour cream and cilantro separately.
Prepare:
2 cups dried black beans, rinsed
10 cups water
1 teaspoon pepper
1/2 cup (1 stick) unsalted butter
2 medium Anaheim chilies (California chilies), seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 large leek (white part only), chopped
2 garlic cloves, minced
2 tablespoons dried oregano, crumbled
1/4 cup all purpose flour
2 1/2 tablespoon chili powder
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/4 teaspoon sugar
4 1/2 cups chicken stock or canned broth
2 1/4 cups frozen corn, thawed
4 cups diced cooked turkey or chicken
Grated cheddar cheese
Chopped red onion
Sour cream
Chopped fresh cilantro
Here's how:
Place black beans in large pot with enough cold water to cover by 3 inches and let soak overnight.
Drain beans. Return beans to pot. Add 10 cups water and pepper bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain beans.
Melt butter in same pot over medium heat. Add Anaheim chilies, 2/3 cup chopped onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer, stirring frequently. Puree 1 1/4 cups corn with remaining 1/2 cup stock in processor. Add puree to chili. Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15 minutes, stirring occasionally. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
Ladle chili into bowls. Serve, passing cheese, chopped onion, sour cream and cilantro separately.
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