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SOUTHWESTERN BLACK BEAN TURKEY CHILI




Source of Recipe


Internet


List of Ingredients




2 16-oz. cans black beans
1/2 C. butter or margarine
1 C. chopped mild fresh chilies
1 C. chopped onion
1/2 C. chopped red pepper
3 cloves garlic, minced
2 T. dried oregano
1/4 C. flour
4 chicken bouillon cubes, crumbled
1 1/2 T. chili powder
2 T. ground cumin
1/2 t. salt
1/2 t. sugar
4 C. water
2 C. fresh corn, or equivalent of frozen, defrosted
4 C. shredded cooked turkey or chicken

Recipe



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, and whisk until the mixture is combined and bubbles. Stir for 3 minutes, or until the flour is golden. Gradually stir in the water. Puree 1 cup of corn and add to the chili. Add the sugar, the remaining corn, 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.