Since I only get to Deer Valley maybe once a year for skiing, I had to find a recipe so I could make it at home. I found one online at the reluctant gourmet that comes pretty close. In fact, I think it could be slightly better.
This recipe uses lots of fresh vegetables and roasted turkey breast so I don't feel like it's a huge splurge. I'm not a nutritionist, but I'm thinking it's practically guilt-free.
The actual cooking time is minimal--about 1/2 hour--but there is a lot of prep work involved in chopping the veggies and roasting the turkey breast ahead of time. It's all worth it, though.
Deer Valley Turkey Chili (adapted from reluctantgourmet.com)
1 can black beans*, drained
1/2 c. unsalted butter
3 medium Anaheim chilies, seeded and chopped (don't forget to wear gloves when handling)
1 medium red onion, chopped
3 to 4 ribs of celery, chopped
2 medium, red or yellow bell peppers, seeded and chopped
3 medium leeks, white part only, chopped (rinse well to remove all traces of dirt)
3 garlic cloves, minced
2 tsp. dried oregano, crumbled
1/2 cup corn flour
1 tsp of cayenne pepper
2-1/2 tblsp. ground cumin
2 tblsp. ground coriander
salt and pepper, to taste
1/8 cup sugar
4-1/2 cups chicken stock
2-1/4 cups fresh or frozen corn
4 cups of diced cooked turkey or chicken (I prefer Empire turkey breast from Trader Joe's in the fresh meat section)
toppings: chopped red onions, grated cheddar cheese, sour cream (or try Fage yogurt), cilantro (if you roll that way, I don't)
Melt butter in a large pot. Add chopped chilies, red onion, celery, bell peppers, leeks, and oregano to the pot. Cook on medium heat until soft -- about 10 minutes. Reduce heat to low.
Add flour and spices. Cook for 5 minutes.
Add sugar and 4 cups of chicken stock. Bring to simmer.
Puree 1-1/4 cup of the corn with remaining 1/2 cup of chicken stock. Add to mixture.
Add chopped turkey, black beans and remaining corn. Season to taste with salt and pepper. Simmer for 25 minutes.
Serve with toppings.
*Dried black beans can be used in place of canned. Soak 2 cups of dried black beans in water overnight. The following day, drain beans and place in a pot with 10 cups of water and 1 tsp. of black pepper. Bring to a boil, then simmer for 1-1/2 hours. Drain.