Wednesday T.J. wanted to make turkey chili. We had just got home from being out of town and it was a great meal to welcome us back. We shared it with family and took some for lunch the next day. It is the season for soup.
1 stick of butter or several turns of olive oil (or peanut oil)
1 tablespoon dried oregano
1 medium onion, chopped
2 cloves garlic, minced
3 leek bottoms (white part), chopped
1-2 cups chopped celery
1 orange or yellow bell pepper, chopped
1 red bell pepper, chopped
2 Anaheim chilies, chopped
1 small can of green chilies
1 ½ pounds of shredded cooked turkey, or 1 pkg of ground turkey (any meat really)
¼ cup flour
2 cans of chicken broth (reserve 1 cup for puree)
1 can black beans, rinsed and drained
1 bag of frozen corn, thawed (reserve 1 cup for puree)
2 tablespoons ground coriander
1 tablespoon cumin
2 tablespoons chili powder
Salt and Pepper to taste
Shredded Pepper Jack cheese for garnish
In a large pot, melt butter and add onion, celery, garlic, oregano, leeks, bell peppers, and chilies over medium heat. Sautee all veggies until soft (about 15 minutes). Add turkey and flour.
In a blender or food processor, blend 1 cup of corn and 1 cup broth. Add to mixture. Add the rest of the broth and bring to a boil.
Add the remaining spices, corn, and black beans.
Adjust seasoning and simmer for minimum 20 minutes.