Sunday, November 30, 2014

Black Bean and Turkey Chili--Cathy







Thanksgiving was wonderful; full of family and friends and so much great food!  We made two huge turkeys  (dry-brined of course! It really does work so well!)--one in the oven and one lightly smoked out on the grill.  I love to have tons of turkey and all of the fixings so that we can have plenty of food to include last-minute extra guests, and lots and lots of leftovers to send everyone home with some.  What's Thanksgiving without leftovers?  I can eat them for breakfast, lunch or dinner just as they are, or in many various guises.  

One of our favorite ways to use leftover turkey was given to me many, many years ago by our friend and a wonderful cook,  Cindy Taylor Voss who used to make it by the gigantic potful for hordes of us.  It is purported to be the recipe for the famous Turkey Chili at the Deer Valley Ski Resort, though who knows if it really is or not.  If you Google it, the recipe comes up in almost identical forms from many sources with only slight variations, though even these have changed over the years.  Even more interestingly (well, to me anyway because I'm the food nerdly-type who finds this kind of stuff fascinating) I found pretty much the identical recipe years after Cindy gave it to me in a cookbook from a wonderful place in Colorado, The Daily Bread in Glenwood Springs. I have only slightly adapted it myself, to increase the seasonings because we like it that way, so feel free to adjust to your liking.

Anyway, who knows what the actual source of this recipe is?  Whatever it is, it's a fabulously delicious recipe for a thick, hearty and unusual chili and a great way to use up some of your turkey day bounty. My theoretical hat is off to the creative person behind this deliciousness.

One year ago: Mashed Rutabaga Gratin, Thanksgiving Turkey
Two years ago: Pecan "Crack" Pie, Fresh Cranberry Orange Relish, Holiday Green Beans
Three years ago: Crab and Brie Soup, Orange and Herbs Turkey Brine, Tomato, Sausage and Eggplant Soup 
Fours years ago: Our first post! Thanksgiving Stuffing






what you will need:

1/2 cup (1 stick) butter
1 cup chopped red onions
1 cup chopped celery
1 cup red or green bell pepper, chopped (I like to use red)
1 cup chopped leeks, white and light green parts only
2-3 cloves garlic, minced
1 7-oz. can green chilies, chopped
2-3 Tbsp. dried oregano (more to taste)
1/4 cup corn flour (you can use fine cornmeal, or even regular flour if you have to)
4 cups cooked turkey, cut up into bite-sized pieces
4 cups chicken broth (I usually end up adding a bit more, but we do live in the desert)
2 1/4 cups frozen corn, thawed
1 14-oz. can creamed corn
2-3 cans black beans, drained and rinsed (or 2 cups dried beans, soaked and cooked per the usual way)
2-3 Tbsp. ground coriander (I like more)
3 Tbsp. chili powder (more to taste)
3 Tbsp. ground cumin (more to taste)
1 tsp. salt, or to taste
Black pepper, to taste



 In a large soup pot over medium heat, melt butter.  Add in onions, celery, bell peppers, leeks, garlic, chilies, and oregano and cook, stirring occasionally for about 15 minutes.  Adjust heat to keep it from browning.


 Add in corn flour and turkey and cook, stirring occasionally for 20 minutes more or so.  

Add broth, corn and creamed corn, spices and beans.  Cook for 15 minutes more, adding in more broth if you feel it's necessary and season to taste with salt and pepper.  




Serve in bowls with grated cheese if you like, or your favorite chili toppings though it really doesn't even need it!  Serves 15-20.






One year ago: Mashed Rutabaga Gratin, Thanksgiving Turkey
Two years ago: Pecan "Crack" Pie, Fresh Cranberry Orange Relish, Holiday Green Beans
Three years ago: Crab and Brie Soup, Orange and Herbs Turkey Brine, Tomato, Sausage and Eggplant Soup 
Fours years ago: Our first post! Thanksgiving Stuffing






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