Deer Valley Chili
Try this Deer Valley Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 2 garlic cloves minced
- 1 tsp pepper
- 2 tablespoons ground coriander
- 2/3 cup chopped celery
- 4 1/2 cups chicken stock
- 1/2 cup unsalted butter (i used less)
- 2 medium ana chilies seeded & chopped or 4 oz. can of diced jalapeno chilies (i used only a few diced jalapenos)
- 2/3 cup chopped red onion
- 2/3 cup chopped red pepper
- 1 large leek (white part only) chopped
- 3 teaspoons dried oregano crumbled
- 1/4 cup corn flour
- 1 teaspoon cayenne (i used less)
- 2 1/2 tablespoons ground cumin
- 2 1/4 cup frozen corn thawed
- 1/8 cup sugar (i used less)
- 2â 16 oz. black beans or pinto or navy
- 4 cups diced or ground cooked turkey or chicken
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (6g)
- Sodium 2325.48 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
• Melt butter in pot; add chilies, onion, celery, bell pepper, leek, garlic and oregano. Cook until soft, about 10 minutes. • Reduce heat to low. • Add the flour and spices, cook 5 minutes • Add the sugar and cups of stock and bring to simmer. • Mix beans, turkey and remaining cup of corn. Simmer all for 25 minutes. • You can add more beans if you like, and mix the variety. • Garnish with grated Cheddar cheese, red onion, sour cream, avocado and fresh cilantro.
