Soak black beans in large pot overnight, drain and add 10 cups water and pepper. Bring to a boil, simmer 1 1/2 hours. Drain. Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, 10 Minutes. Reduce heat to low. Add spices, cook 5 minutes. Add 4 Cups stock and bring to simmer. Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili. Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes. Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro. Posted to recipelu-digest Volume 01 Number 577 by Reluctant Gourmet
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