Southwestern Black Bean Turkey Chili

Submitted by Barb W.

"I found this online on the Dallas Morning News' website. I like it because it has great, spicy flavor, and the corn in it makes it a little different and adds texture. I used canned chicken instead of fresh, and it worked fine. Wonderful winter comfort soup!"

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 8

ingredients

• 1⁄2 cup butter or 1/2 cup margarine
• 1 cup chopped fresh mild chile
• 1⁄2 cup chopped onion
• 1⁄2 cup chopped red pepper
• 3 cloves garlic, minced
• 1⁄2 cup chopped leek
• 2 tablespoons dried oregano
• 1⁄4 cup flour
• 4 chicken bouillon cubes, crumbled
• 2 tablespoons ground coriander
• 1 1⁄2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1⁄2 teaspoon salt
• 4 cups water
• 2 cups fresh corn (or equivalent frozen, defrosted)
• 1⁄2 teaspoon sugar
• 4 cups shredded cooked turkey or 4 cups cooked chicken
• 2 (16 ounce) cans black beans
• salt and pepper

directions

1. In a large stockpot, melt the butter over medium heat.
2. Add vegetables and cook for 10 minutes, until they are softened.
3. Add the next 7 ingredients (oregano through salt) and whisk until the mixture is combined and bubbles.
4. Stir for 3 minutes, or until the flour is golden.
5. Gradually stir in the water.
6. Puree 1 cup of corn and add to the chili.
7. Add the remaining corn, sugar, chicken or turkey, and black beans.
8. Simmer for 15 minutes, stirring occasionally.
9. Season with salt and pepper to taste.
10. Serve immediately, or keep in the refrigerator for 3 days or frozen for up to 2 months.