- Recipe adapted from Reluctant Gourmet
- 2 cans Rinsed black beans
- 1/2 cup unsalted butter
- 1/2 jalapeño pepper chopped (Clean out the seeds)
- 2/3 cup chopped celery
- 2/3 cup chopped red bell pepper
- 1 Large Leek (white part only) (I used several green onions because that's what I had on hand)
- 2 Garlic cloves, minced
- 2 teaspoons dried oregano, crumbled
- 1/4 cup corn flour
- 1 teaspoon cayenne
- 2 1/2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoons salt
- 1 tsp. Pepper
- 1/8 cup Sugar
- 4 1/2 cup chicken stock
- 2 1/4 cup frozen corn, thawed
- 4 cups diced cooked turkey or chicken
- Toppings - grated cheddar cheese, red onion, sour cream, fresh cilantro
Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, (about 10 minutes). Reduce heat to low.
Add the flour and spices, cook 5 minutes.
Add the sugar and 4 cups stock and bring to simmer.
Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.
Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.
Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.
My sister told me about this recipe so I just had to try it.
5 stars from the Guymons! This was absolutely amazing.
Needless to say little Briggy had 3 bowls.
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