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Southwestern Turkey Chili

6 servings

2 cups dried black beans, rinsed
10 cups water
1 teaspoon pepper
1 stick butter or margarine, (1/2 cup)
2 Anaheim chili peppers, seeded and chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red pepper
1 leek, chopped, white part only
2 cloves garlic, minced
2 tablespoons dried oregano, crumbled
1/4 cup all-purpose flour
2 1/2 tablespoons chili powder
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/4 teaspoon sugar
4 1/2 cups chicken broth
2 1/4 cups frozen corn, thawed
4 cups diced cooked turkey
grated cheddar cheese
chopped red onion
sour cream
chopped fresh cilantro

Place back beans in large pot with enough cold water to cover
by 3 inches and let soak overnight.

Drain beans. Return beans to pot. Add 10 cups water and pepper
and bring to boil. Reduce heat and simmer until beans are tender,
stirring occasionally, about 1 1/2 hours. Drain beans.

Melt butter in same pot over medium heat. Add Anaheim chilies,
2/3 cup chopped onion, celery, bell pepper, leek garlic and oregano.
Cook until vegetables soften, stirring occasionally, about 10 minutes.
Reduce heat to low. Add flour, chili powder, cumin, coriander, salt
and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock
and bring to simmer, stirring frequently. Puree 1 1/4 cups corn with
remaining 1/2 cup stock in processor. Add puree to chili. Mix in
black beans, turkey and remaining 1 cup corn. Simmer chili 15
minutes stirring occasionally.

Ladle chili into bowls. Serve, passing cheese, chopped onion, sour cream
and cilantro separately.

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