DEER VALLEY TURKEY CHILI

Deer Valley Turkey Chili

2 cups dried black beans
10 cups Water
1 teaspoon Pepper
1/2 cup unsalted butter
2 medium Anaheim chilies, seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 Large Leek (white part only)
2 Garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/4 cup corn flour
1 teaspoon cayenne
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoons salt
1/8 cup Sugar
4 1/2 cup chicken stock
2 1/4 cup frozen corn, thawed
4 cups diced cooked turkey or chicken

Toppings :
grated cheddar cheese
red onion
sour cream
fresh cilantro

Place black beans in large pot with enough cold water to cover by three inches. Let soak overnight. Drain beans. Return 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 and set aside.


Seed and chop the chilies, chop the onion, celery, red pepper, leek and mince garlic.


Melt butter in same pot over medium heat. Add anaheim chilies, 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 15-20 minutes, stirring occasionally.

To serve, chili into bowls. Serve with cheese, chopped onion, sour cream, and cilantro to top chili per individual tastes.