Authentic Deer Valley Turkey Chili
“The best turkey chili I have ever tasted.”
Most people who skied at Deer Valley, UT, will say the Deer Valley Turkey Chili is amazing. I agree, so I would like to share this recipe with you.
Nothing warms you up like a hearty bowl of turkey chili. This Deer Valley-inspired version brims with fresh flavors and wholesome ingredients. It’s the perfect blend of comfort and creativity, ideal for chilly evenings or a casual gathering.
This recipe features rich, earthy dried black beans, which add texture and depth. Anaheim chilies provide mild heat, while red onion, celery, red bell pepper, and leek bring vibrant color and flavor. Garlic’s aromatic kick enhances everything. Sweet bursts of thawed corn and tender, diced cooked turkey complete the dish. Together, these ingredients create a satisfying yet lighter chili than beef versions.
The preparation is simple but rewarding. Sauté the vegetables, simmer the beans, and let the flavors meld. The result? A warm, smoky, slightly sweet chili that’s perfect with cornbread, tortilla chips, or a dollop of sour cream. Whether you’re warming up after a day on the slopes or hosting friends, this turkey chili delivers. Get ready to enjoy every comforting bite!
There’s nothing like finishing a morning on the slopes and heading inside for a cozy, delicious lunch. The cold air, fresh powder, and hours of skiing or snowboarding work up a serious appetite. That’s when a steaming bowl of turkey chili hits the spot.
The Deer Valley turkey chili is pure comfort. Picture it: you peel off your gloves, feel the lodge’s warmth, and settle in with a hearty bowl of chili. The rich aroma of Anaheim chilies, garlic, and sautéed vegetables greets you like a hug. Each spoonful, packed with tender turkey, sweet corn, and savory black beans, restores your energy and warms you to the core.
Turkey chili isn’t just satisfying; it’s the perfect balance of hearty and healthy. You’ll love how it keeps you fueled for an afternoon of carving down the slopes or enjoying après-ski with friends. Pair it with crusty bread or a side of cornbread for the ultimate winter meal.
The best part? This chili tastes like a celebration of the mountains—bold, bright, and unforgettable. Whether you’re at Deer Valley or dreaming of it, turkey chili turns any ski day into a feast.
Deer Valley Turkey 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
- Soak black beans in a 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. Please bring them to a boil, and simmer for 1½ hours. Drain.
- Melt butter in a 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, and cook for 5 minutes.
- Add the sugar and 4 cups stock and bring to a simmer.
- Puree 1¼ cup of the corn with the remaining ½ cup of stock. Add this to chili.
- Mix black beans, turkey, and the remaining cup of corn. Simmer all for 25 minutes.
- Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.
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.