Fast Answer
Soak 2 cups of black beans overnight, then simmer them 1½ hours. Cook Anaheim chilies, onion, celery, red bell pepper, leek, and garlic in butter. Add corn flour and spices, then stock, pureed corn, the beans, 4 cups of cooked turkey, and more corn. Simmer 25 minutes.
Deer Valley Turkey Chili, Made at Home
Readers who have skied Deer Valley keep telling me this is the chili they remember. Ro S, who worked the 2002 Olympics at Deer Valley, called it “spot on.” I was at those Games too, at the bobsled and ski jumping venue. The chili itself has a wonderful taste from the Anaheim chilies, onion, leek, garlic, and spices, with black beans, sweet corn, and turkey.
Start Here
- Soak the beans the night before. Dried beans take planning, but they cost less than canned.
- Use cooked turkey. We use Thanksgiving leftovers. Any other time, we'd buy a turkey breast.
- No chili powder. The flavor comes from Anaheim chilies, cumin, coriander, oregano, and cayenne.
- Puree part of the corn with stock and stir it in. It thickens the chili.
- Serve with sour cream, grated cheddar, and cornbread.
What Most Cooks Get Wrong
- Adding chili powder: this chili doesn't need it. Niki noticed the resort's chili isn't red, so she skipped it.
- Using raw turkey: Jeri tried a recipe with raw turkey and found it tough. Cooked turkey added near the end stayed tender.
- Skipping the soak: dried beans need to soak overnight, so plan ahead or use canned.
- Serving it right away: a reader says Deer Valley makes theirs at least a day ahead, which turns "soup" into "chili."
Why This Works
- Anaheim chilies, onion, leek, celery, red bell pepper, and garlic give it a mild, layered base.
- Pureed corn thickens the chili and adds sweetness. Ro S and Terry used canned creamed corn instead, and both said it worked.
- Corn flour thickens it too, and it keeps the chili gluten free. Mary used Bob's Red Mill.
- Cooked turkey makes it lighter than a beef chili.
Deer Valley Turkey Chili
Equipment
- large pot for soaking beans and preparing chili
Ingredients
- 2 cups dried black beans
- 10 cups water
- 1 teaspoon pepper
- ½ cup unsalted butter
- 2 medium Anaheim chilies seeded, chopped
- ⅔ cup red onion chopped
- ⅔ cup celery chopped
- ⅔ 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
- 2½ tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoons salt
- ⅛ cup sugar
- 4½ cups chicken stock
- 2¼ cups frozen corn thawed
- 4 cups cooked turkey diced
Toppings
- cheddar cheese grated
- red onion
- sour cream
- fresh cilantro
Instructions
- Cover the black beans with water in a large pot and soak overnight. The next day, drain them.
- Seed and chop the chilies. Chop the onion, celery, red bell pepper, and leek.
- Mince the garlic and measure out the rest of the ingredients.
- Add 10 cups water and the pepper to the drained beans. Bring to a boil, then simmer for 1½ hours. Drain.
- Melt the butter in a pot. Add the chilies, onion, celery, bell pepper, leek, garlic, and oregano. Cook until soft, about 10 minutes. Reduce the heat to low.
- Add the corn flour, cayenne, cumin, coriander, and salt. Cook for 5 minutes.
- Add the sugar and 4 cups of the stock. Bring to a simmer.
- Puree 1¼ cups of the corn with the remaining ½ cup stock. Add this to the chili.
- Add the beans, turkey, and the remaining 1 cup corn. Simmer for 25 minutes.
- Serve with grated cheddar, red onion, sour cream, and cilantro.
Quick Fixes and Tips
- Too hot? Readers cut the cayenne. Anne used ⅛ teaspoon, Niki used a scant ¼ teaspoon, and Rich cut it in half.
- Using canned beans? Two cups of dried beans equals about four 14- to 16-ounce cans. Niki used three cans and thought that was the right proportion.
- Want it more tender? Jeri added the turkey during the last ten minutes of cooking.
- Using ground turkey? Brown it first. Becca made it with ground turkey in a crock pot and said it was great.
- Making the stock? Rich used leftover turkey for the chili and the carcass for the stock. See my turkey stock recipe.
- Toppings: Terry adds baby spinach and cilantro for the last minute of simmering, then tops it with avocado, Irish cheddar, and crushed tortilla chips.
What to Serve With This
- Sour cream and grated cheddar cheese, on top of every bowl.
- Cornbread, on the side. This is how we serve it for family and friends.
- Red onion and fresh cilantro, for the top.
Great Side Dish Ideas for Turkey Chili
| Side Dish | Description | Why It Works |
|---|---|---|
| Cornbread | Moist and slightly sweet bread made with cornmeal. | Balances the spice of the chili and adds a satisfying texture contrast. |
| Cole Slaw | Crisp cabbage salad with a tangy dressing. | Offers a refreshing crunch and cuts through the richness of the chili. |
| Baked Potatoes | Fluffy potatoes baked until tender, served with butter or sour cream. | Acts as a hearty base to soak up chili or serve on the side. |
| Rice | Steamed white or brown rice. | Mild and starchy, it complements the chili and stretches the meal. |
| Tortilla Chips | Crunchy corn chips served plain or lightly salted. | Adds crunch and is perfect for scooping chili or topping for texture. |
| Avocado Salad | Sliced avocado with lime, tomatoes, and herbs. | Cools the palate and adds creaminess and freshness. |
| Grilled Corn | Charred corn on the cob with butter and spices. | Sweet, smoky, and complements the chili’s bold flavors. |
| Cheddar Biscuits | Fluffy drop biscuits with shredded cheddar cheese. | Cheesy, comforting, and great for soaking up chili juices. |
| Pickled Jalapeños | Sliced jalapeños pickled in vinegar and spices. | Adds a tangy heat that enhances the chili's flavors. |
| Green Salad | Mixed greens with a light vinaigrette. | Provides a fresh, crisp contrast to the warm, hearty chili. |
Storage and Make-Ahead
- We don't freeze it. It doesn't last long, especially with guests visiting for Thanksgiving.
- Kelli freezes hers in vacuum-sealed dinner portions. She makes it with chicken.
- Leftovers: refrigerate within 2 hours, and reheat until hot.
- Plan the beans ahead. They soak overnight.
More Leftover Turkey Ideas
Frequently Asked Questions About Deer Valley Chili
What is in Deer Valley turkey chili? Black beans, Anaheim chilies, onion, celery, red bell pepper, leek, garlic, corn, and cooked turkey, with cumin, coriander, oregano, and cayenne. This version has no chili powder.
Is this the real Deer Valley turkey chili recipe? It came from a chef at Deer Valley, and as far as I can tell, it’s authentic. Readers who have eaten it at the resort say it tastes the same.
Does Deer Valley turkey chili have chili powder? Not in this recipe. I’ve told readers it doesn’t need any, because the other spices give it plenty of flavor.
Can I use canned black beans? Yes. Two cups of dried beans equals about four 14- to 16-ounce cans. Dried beans cost less, but they need an overnight soak, so plan ahead.
What kind of turkey do I use? Cooked turkey. We use Thanksgiving leftovers, and any other time we’d buy a turkey breast. Readers have also used ground turkey (brown it first) and chicken.
Can I freeze Deer Valley turkey chili? We don’t, because it doesn’t last long. I expect it would lose a little flavor. Kelli freezes hers in dinner portions.
How spicy is it? The recipe uses 1 teaspoon of cayenne. Some readers use less: Anne used ⅛ teaspoon, and Niki used a scant ¼ teaspoon.
Can I make this in a slow cooker? Becca made it in a crock pot with ground turkey and said it was great.
What do you serve with Deer Valley turkey chili? We serve it with sour cream, grated cheddar cheese, and cornbread.
Is this the same as the Deer Valley chili mix? Deer Valley sells a packaged chili mix. This recipe is made from scratch.
41 Responses
This chili is just EXCELLENT. I have been making the “kit” version for many years and had noticed that the recipe had been changed (and not for the better). This year I made your recipe because I needed to be sure it was gluten free (used Bob’s Red Mill corn flour). What a pleasant surprise—the Chili was up to it’s old standards—just great! Thanks so much.
Great call on the corn flour!
We spent years skiing in Deer Valley and loved the Turkey Chili. A long time ago, I found a recipe online and the only problem was it called for raw turkey. Other than that, the recipe was pretty much the same as yours. When I made it with raw turkey, the recipe was fine, except for the turkey which was tough.
I made your recipe yesterday and used cooked turkey. I did add the turkey during the last ten minutes of cooking, though, and it was tender and perfect. My guests loved the chili!!!
This recipe is exactly the way I remember it from Deer Valley.
It brings back happy memories.
This chili recipe is not correct. Chili powder has been omitted leaving the chili the color of dishwater. The cayenne is too much.
How much chili powder do you recommend adding? Thank you.
No chili powder necessary in this recipe Rochelle. Plenty of other great spices to give it flavor.
Have been skiing in DV for many years and agree that the package they sell is a joke/soup. This is a pretty good approximation. I used chicken breasts instead of turkey and 1/8 tsp. of cayenne. Still quite spicy with the ancho chili. The DV chili has more sauce as a percentage of the whole but this one is probably healthier. I also have heard that they cook theirs overnight. It would be interesting to throw all the ingredients in a crock pot for 8 hours on low and see how it would come out. Thanks for the great recipe.
I have it on good authority that at Deer Valley they make this at least a day ahead and that makes the difference between “soup” and “chili”.
Interesting idea for cooking it in a crockpot. Let me know your results.
can DV chili be frozen?
I don’t see why not Kristen but I expect it will loose a little flavor.
Can I use ground turkey in this recipe?
I don’t see why not but I would brown it first before adding to the chili.
Thanks for the awesome recipe. I made this on Thanksgiving because I wanted to do something other than plain old turkey. It’s been a while but it reminds me exactly of the way it tasted at Deer Valley. I used ground turkey (prefer the consistency) instead and used a crock pot instead of simmering on the stove. It was great!
Just finished your recipe using leftover Thanksgiving white meat and then used the turkey carcass for the stock. The recipe is almost identical to DV except for the spicey kick ( and I already cut cayenne in half)
I will make this again and use Anne’s 1/8 cayenne. I will also cut the cumin slightly, it is a bit over powering.
Excellent work! Thanks for posting it!
Your recipe does not contain corn. The DV chili most definitely has corn in it, creamed and kernels.
Ingredient #19.
I have been using your recipe for years! I always use chicken in mine and make a HUGE stock pot of it. I then use my vacuum sealer and make dinner portions to put in the freezer. It is the most delicious dinner in those cold winter nights here in Utah. My husband has been going to deer valley for the last 30 years and said this is the closest recipe (other than actually being at DV). Thank you for taking the time to post this recipe and letting our family use it for years.
You are very welcome Kelli.
The “authentic” Deer Valley turkey chile recipe on Epicurious calls for 2.5 TBSP of chili powder and omits the cayenne. Just fyi . . .
Thanks but I’ll stick with my recipe.
probably fine to use canned black beans instead of dried right?
Of course you can. Will it taste the same? Some say there’s nothing like starting with dried beans others say it doesn’t make a difference. I’ll let you decide.
I love Deer Valley chili! I’ve made this from another site’s recipe before but am very excited to try yours. However, I am not going to cook my own beans. Would you recommend a substitution of four cans? Usually I think the ratio is 1/2 cup dried beans = one can but that seems like a lot to me. Would this be what you recommend? Thanks! Excited to make this for my parents—I grew up skiing DV with them (I was even one of the first kids ever in their ski school). I know they will love it!
Hi Lisa, depending on the size of your can of beans, 1/2 cup dry beans yields about 1 1/2 cups of cooked beans which is equivalent to one 14 – 16 oz can of beans. So 2 cups of dry beans would be equivalent to about four 14-16 oz cans of beans.
Great recipe Stephen. I worked the finish line of the moguls and the judges box for the aerials in 2002 and still work at Deer Valley seasonally these days. The only thing I change with this recipe is if available I cut the corn off cobs and I cut down on the butter and sugar just for health reasons. I believe the Market here in Park City still sell the mix for those that are in for the quick fix.
Hi from Ohio! I’m Friends with Brian Currutt (aerial team) 02 and Kate Reed!!
Thank you for posting this! I love the DV chili and have made your version of the recipe twice and my whole family loves it and agrees that it tastes “just like it does at the lodge”. Thank you so much for doing this!
I just got back from Deer Valley and had their turkey chili twice. It was so good I just had to try to find an accurate recipe to serve at home. I studied yours and the one from Epicurious but decided on yours primarily because you do not include chili powder. The color of the DV chili is NOT at all red so I thought, correctly as it turned out, that the original doesn’t contain chili powder. I also read the comments about cumin and cayenne, so held back on both of those. However, I think your recipe completely nailed it with the exception of the quantity of cayenne. I added a scant 1/4 t. and it was plenty hot for us. I used 3 cans of black beans instead of making my own and I think that is the correct proportion of beans to the rest of the chili. This is a keeper recipe and exactly what DV serves, thanks!!
You are welcome Niki and thanks for contacting me.
Hi there!
I came across this post while looking around for another recipe. So, I too worked the finish for the 2002 Olympics for Bobsled and Skeleton! I’m in your photo, I think talking with a Great Britain athlete (over by the scale, front of sled) :)) I also worked in the bakeries at Deer Valley for almost 18 years. I’ll have to try out your version. Deer Valley’s turkey chili is the best! Nice to come across your post.
Cheers!
Debbie
Hi Debbie, how are you? It’s been a long time since that adventure. I didn’t remember you worked at Deer Valley. Thanks so much for reaching out. I’ll send you a copy of the photo and any others I have of you to your email address. Happy Holidays.
Thank you for this recipe! I think the spices are right on. A previous recipe I had used cans of creamed corn instead which works well. I have tried both dried and canned beans over the years, and both are excellent. I have customized it by adding baby spinach leaves and chopped cilantro for the last minute of simmering and topping it off with salted avocado cubes, shredded Irish cheddar and crushed tortilla chips. Doesn’t get any better after any snow sport!
Thanks Terry for those great suggestions. Happy Holidays.
Ha! Made the chili last night and finished it off with the exact same ingredients as you! Perfection in a bowl!
EXCELLENT! Thanks for posting this Stephen. I too worked the 2002 Olympics, at Deer Valley! After many years working at Deer Valley and eating plenty of my share of the Turkey Chili, I must say this is spot on. Maybe a bit more spicy but I loved it. I omitted the sugar and used a can of cream corn instead of the purée method. Worked fine!
Thanks for letting me know Ro. What event did you volunteer at?
Hi. Thanks for posting this! I live in PC and have 10 house guests coming to visit for a ski trip. I figured this would be perfect after a day on the mountain. Question though: Do you cook the turkey yourself before making the chili or is there a store bought option that will work? Trying to simplify. Thanks!
Hi Sandra, we usually make this recipe after thanksgiving when we have plenty of turkey available. You may be able to find cooked turkey at the market or even buy a piece at the deli section and cut it up since it is already cooked. This way you can choose the style of turkey you like.
Thank you for your recipe which I have followed for years and seems to be the most similar to the original. I haven’t skied DV since 1997, but I still make a post-Thanksgiving turkey chili every year.
Regarding the spices, a previous rendition I had listed the cumin and coriander quantities as 2.5 and 2 teaspoons, not tablespoons, which suits my tastebuds. I’ll skip the cayenne if making it for elderly relatives and friends.
This has to be the best aprés-ski chili anywhere. Even Stephen Colbert has mentioned it on his show several times. All best!
Hi Cynthia, thanks for reaching out. I did not know Colbert was a fan.