2 c Dried black beans; rinsed
10 c Water
1 ts Freshly ground pepper
1/2 c Butter
2 Anaheim chilies; seeded,
- and chopped
2/3 c Red onion
2/3 c Celery; chopped
2/3 c Red bell pepper; chopped
1 lg Leek (white part only);
- chopped
2 cl Garlic; minced
2 tb Dried oregano; crumbled
1/4 c All-purpose flour
2 1/2 tb Chili powder
2 1/2 tb Cumin
2 tb Ground coriander
1 ts Salt
4 1/2 c Chicken stock
2 1/4 c Frozen corn; thawed
4 c Turkey; diced
Cheddar cheese; grated
Red onion; chopped
Sour cream
Fresh cilantro; chopped
Place black beans in large pot with enough cold water to cover by
3" 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
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, and
salt 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. (Can be prepared 1 day ahead.
Cover and refrigerate. Rewarm before serving.)
Ladle chili into bowls. Serve, passing cheese, chopped onion, sour
cream, and cilantro separately.
Jalapeno or other chili pepper of your choice may be used instead
of Anaheim chilies.
