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Ingredients:
Serves 6
1/2 cup unsalted butter or margarine
1/2 cup mild fresh chilies,(such as
Anaheim) chopped,
or
1 4.5-ounce can of chilies
2/3 cup red onion,
chopped
2/3 cup celery, chopped
2/3 cup red bell pepper, chopped
2/3
cup white part of leek, chopped
2 cloves garlic, minced
2 tablespoons
dried oregano
1/4 cup flour
4 cups cooked turkey, shredded (you can use 1
1/2 pounds of 1/2”-thick deli turkey)
4 cups canned chicken broth
2 1/4
cups fresh corn kernels, divided
2 tablespoons ground coriander
2
tablespoons chili powder
1 tablespoon ground cumin (or more to taste)
15-ounce can black beans, rinsed and drained
Salt and freshly ground pepper to
taste
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Text And Food Styling By Nicki Dwyer •
Prop Styling by Constance Mcpheeters •
Photography by Barbara Elliott Martin
Southwestern Turkey Chili
This easy, delicious recipe is adapted from The Artist in the Kitchen, A
Cookbook by The Saint Louis Art Museum.
1. Melt butter in deep pan and cook chilies, onion, celery, red bell pepper,
leek, garlic, and oregano about 10 to 15 minutes until softened, stirring
occasionally.
2. Add flour and turkey. Cook over low heat, stirring, for
about 15 minutes. Add chicken broth to pan.
3. Puree 1 1/4 cups corn and add
to mixture in pan along with the remainder of corn, coriander, chili powder,
cumin, salt, pepper, and black beans.
4. Simmer 15 to 20 minutes; correct
seasonings. Serve with colorful tortilla chips.
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