**Aunt Maude's Southwestern Turkey Chili** Pureed corn thickens the hearty mixture of beans, veggies and turkey. A tailgating crowd-pleaser.

Fall weekends belong to football and the great outdoor eating experience of tailgating.

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Ingredients

• 1/2 cup butter
• 3/4 cup chopped red onion
• 3/4 cup chopped red sweet pepper
• 3/4 cup chopped celery
• 1 4 - ounce can diced green chiles
• 1 fresh jalapeno pepper,* seeded and finely chopped
• 2 large cloves garlic, minced
• 5 teaspoons dried oregano, crushed
• 1/4 cup all-purpose flour
• 4 1/2 teaspoons New Mexico red chili powder or chili powder
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 1/2 cups chicken or turkey broth
• 2 15 - ounce cans black beans, rinsed and drained
• 1 15 - 16 - ounce can navy beans, rinsed and drained
• 1 14 1/2 - ounce can diced tomatoes, undrained
• 1 cup canned crushed tomatoes
• 1/4 cup ketchup
• 2 1/2 cups frozen whole kernel corn, thawed
• 2 cups cubed cooked turkey breast

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Directions

• In a 5- to 6-quart Dutch oven, melt butter over medium heat.

• Add onion, sweet pepper, celery, undrained green chiles, jalapeno pepper, garlic

  and oregano and cook until onion is tender, stirring occasionally.

• Stir in flour, chili powder, coriander, cumin, salt and sugar.

• Cook and stir until thickened and bubbly.

• Add chicken broth, black beans, navy beans, undrained tomatoes, crushed

  tomatoes and ketchup.

• Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

• In a food processor, cover and process 2 cups of the corn until pureed.

• Add pureed corn, the remaining 1/2 cup whole corn, and turkey.

• Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

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This Recipe Is Available Here

bon appetit