Deer Valley turkey chili

Cook it at home: Turkey and black bean chili

Our home version in the Deer Valley style: big chunks of turkey breast instead of ground meat, black beans, peppers and corn, and no tomatoes.

Pans and tools

• Dutch oven

You’ll need

• 2 lb (900 g) boneless turkey breast, in 3/4-inch cubes
• 1 1/2 tsp kosher salt
• 3 tbsp neutral oil
• 1 large onion, diced
• 1 red and 1 green bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne (optional)
• 3 tbsp all-purpose flour
• 3 cups (720 ml) chicken stock
• 2 cans (15 oz/425 g each) black beans, rinsed
• 1 1/2 cups (210 g) corn kernels
• To serve: sour cream, grated cheddar, sliced scallions, bread bowls or cornbread

Steps

1. Season the turkey with the salt. Heat 2 tbsp oil in a Dutch oven over medium-high and brown the turkey in two batches, 4 minutes each; set aside.
2. Add the remaining oil, the onion, peppers and jalapeño; cook 8 minutes until soft. Add the garlic and spices and cook 1 minute.
3. Stir in the flour, then whisk in the stock gradually. Bring to a simmer.
4. Return the turkey with the beans and corn. Simmer gently 30 to 40 minutes, stirring now and then, until thick and the turkey is tender. Season.
5. Serve in bread bowls or with cornbread, topped with sour cream, cheddar and scallions.

Contains: ['Gluten (flour, bread)', 'Dairy (toppings)'].

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