Deer Valley Turkey Chili

So, over 10 years ago (OMWow....cant believe its been that long...), Mike and I and a bunch of friends went to Utah to ski. One day we went to Deer Valley to ski and when we ate lunch, we got the pleasure of having their famous Turkey Chili. Man was it good!

I have thought about that chili for a long time, so I found a copy cat recipe online and made it for our Halloween get-together. Yummo!

Deer Valley Turkey Chili

Ingredients:
2 cups dried black beans, rinsed or 2 cans black beans (rinsed and drained)(I used canned)
10 cups water
1 tsp pepper
1/2 cup unsalted butter
2 medium Anaheim chilies, seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped red bell pepper
2/3 cup chopped celery
1 large leek (white part only), chopped
2 garlic cloves, minced
2 tbsp oregano
1/4 cup flour
2 1/2 tbsp chili powder
2 1/2 tbsp ground cumin
2 tbsp coriander
1 tsp salt
1/4 tsp sugar
5 cups chicken stock or canned broth
2 1/4 cups frozen corn, thawed
4 cups diced cooked turkey (I used a rotisserie turkey breast)

grated cheese
chopped red onion
sour cream
chopped fresh cilantro
Fritos

Directions:
If using dried beans - Place black beans in large pot with enough cold water to cover by three inches. Let soak overnight. Drain beans. Return to pot. Add 10 cups water and pepper and bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain beans and set aside. If using canned beans, start with the following paragraph (the veggies) and add beans later.

Melt butter in same pot over medium heat. Add Anaheim chilies, chopped onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables often, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer, stirring frequently. Puree 1 1/4 cups corn with remaining 1/2 cup stock in processor. Add puree to chili. Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15 minutes, stirring occasionally.

Ladle chili into bowls. Serve; passing toppings separately.