Deer Valley-Style Turkey and Black Bean Chili

5 from 3 votes

Servings:

Author: Pamela

4 Tablespoons unsalted butter you can use oil, but it won’t be as good -- vegans can use organic Earth Balance
2 pounds boneless skinless turkey breast, cut into 1-inch cubes or cooked turkey, cubed -- vegetarians and vegans can add 5 cups of additional vegetables and beans
1 red onion chopped
1 cup chopped celery about 3 stalks
1 sweet red bell pepper chopped
1 jalapeno seeded (or leave seeds for extra heat) and finely diced (optional)
2 cloves garlic finely diced
¼ cup masa harina more if you like a thick chili
2 ½ Tablespoons ground cumin
2 Tablespoons ground coriander
2 teaspoons dried oregano
1 teaspoon cayenne cut back if you don't like spicy
2 Tablespoons maple sugar or natural cane sugar
2 teaspoons sea salt double if you’re using unsalted stock
freshly ground black pepper to taste
4 ½ cups of chicken or turkey stock divided* -- vegans can use vegetable stock
2 ¼ cups frozen sweet corn thawed (about 12 ounces)
5 cups or 3 15-ounce ounce cans cooked black beans drained and rinsed

Melt butter in a large pot. If using raw turkey, add half the turkey and sauté until lightly browned. Remove with a slotted spoon to a bowl. Repeat with the remaining turkey. If using cooked turkey, do not saute in butter, but add in step 3.
Add the onion, pepper, celery, jalapeno, and garlic to the pot and sauté until tender, about 10 minutes.
Add the masa harina, spices, sugar, salt and pepper to the pot and cook, stirring frequently for 5 minutes. Return turkey and any accumulated juices back to the pot.
Add 4 cups stock, 1 cup corn and the beans to the pot. Take the remaining 1 ¼ cup of corn and puree with the remaining ½ cup stock in a food processor (a mini processor works too.) Add the pureed corn to the pot. Mix well and bring to boil over medium-high heat. Lower the heat to a simmer and cook, partially covered for 25 minutes. Serve with desired condiments (sour cream, cheese, minced onion, cilantro) or serve on top of a baked potato.

*If you only have stock in 32 oz. containers, no need to open a new one just for a 1/2 cup of stock. Puree corn in 1/2 cup water.