2poundscooked turkey breast meat, cut into 1-inch chunks
2medium yellow onions, diced
7stalks celery, diced
1red bell pepper, seeded and diced
5 cloves garlic, minced or pressed
1cupmasa harina
½cuprice flour
2tablespoonschili powder
2 tablespoonsground cumin
2tablespoonsgarlic powder
2 tablespoonskosher salt
1tablespoonpaprika
8cupschicken broth
115-ounce cancorn kernels, drained and juice saved
115-ounce cancreamed corn
215-ounce cansblack beans, rinsed and drained, or 3 cups cooked black beans
Instructions
Melt 4 tablespoons of the butter over high heat in a large 6 qt. dutch oven or stockpot. Add the diced turkey breast and cook until the turkey browns, about 5 minutes. Remove the turkey from the pan and set it aside. Reduce the heat to medium and add the remaining 4 tablespoons of butter. When melted, add the onion, celery, red pepper, and garlic. Cook for about 5 minutes until the vegetables soften, stirring occasionally.
Add the turkey back to the pot. In a small bowl, whisk together the masa harina, rice flour, chili powder, ground cumin, garlic powder, kosher salt, and paprika. Sprinkle over the turkey and vegetables and stir to coat the turkey and veggies. Add the chicken broth and bring to a boil for 5 minutes, stirring and scraping any bits from the bottom of the pan.
Add the corn kernels and creamed corn. Bring to a boil then reduce to a simmer for 25-30 minutes or until thickened. Stir in the black beans. If the chili is too thick, add some of the reserved juice from the canned corn. If it's too thin, add 1 tablespoon of rice flour to ¼ cup of the broth, mash into a paste, and whisk into the chili. Serve with sour cream, shredded cheddar cheese, and diced green onions.
Notes
For the best results in flavor and consistency, make the chili in advance, chill, then reheat over medium heat.