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Deer Valley Chili Recipe
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5 from 1 vote

Deer Valley Turkey Chili

The Best Chili In Utah
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: chili
Servings: 8 -10 servings


  • 2 cups dried black beans
  • 10 cups water
  • 1 teaspoon pepper
  • ½ cup unsalted butter
  • 2 medium Anaheim chilies seeded, chopped
  • cup red onion chopped
  • cup celery chopped
  • cup red bell pepper chopped
  • 1 large leek white part only
  • 2 cloves garlic minced
  • 2 teaspoons dried oregano crumbled
  • ¼ cup corn flour
  • 1 teaspoon cayenne
  • tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 teaspoons salt
  • cup sugar
  • cup chicken stock
  • cup frozen corn thawed
  • 4 cups cooked turkey diced


  • cheddar cheese grated
  • red onion
  • sour cream
  • fresh cilantro


  • Soak black beans in large pot overnight. The next day you will drain & cook them.
  • Seed and chop the chilies, chop the onion, celery, red pepper and leek.
  • Mince the garlic and get the rest of the ingredients ready to cook.
  • Add 10 cups water and pepper to the drained beans. Bring them to a boil, simmer 1½ hours. Drain.
  • 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 1¼ cup of the corn with the remaining ½ 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.