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Southwestern Turkey Chili



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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