Southwestern Black Bean Turkey Chili

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Executive Chef
Jun 3, 2004
Southwestern Black Bean Turkey Chili


1/2 cup butter or margarine
1 cup chopped mild fresh chiles
1/2 cup chopped onion
1/2 cup chopped red pepper
3 cloves garlic, minced
½ cup chopped leeks
2 tablespoons dried oregano
1/4 cup flour
4 chicken bouillon cubes, crumbled
2 tablespoons ground coriander seeds
1 ½ tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon salt
4 cups water
2 cups fresh corn, or equivalent of frozen, defrosted
1/2 teaspoon sugar
4 cups shredded cooked turkey or chicken
2 (16-ounce) cans black beans
Salt and pepper to taste


In a large stockpot, melt the butter over medium heat, add the vegetables, and cook for 10 minutes, until they are softened. Add the next 7 ingredients (oregano through salt), and whisk until the mixture is combined and bubbles. Stir for 3 minutes, or until the flour is golden.

Gradually stir in the water. Purée 1 cup of corn and add to the chili. Add the remaining corn, sugar, chicken or turkey and black beans. Simmer for 15 minutes, stirring occasionally, and season with salt and pepper to taste. Serve immediately, or keep in the refrigerator for 3 days or frozen for up to 2 months. Makes 8 servings.

PER SERVING: Cal 370 (35% fat) Fat 14 g (8 g sat) Fiber 10 g Chol 91 mg Sodium 1,224 mg Carb 32 g
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