Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dried black beans |
| 10 cups | Water |
| 1 teaspoon | Pepper |
| ½ cup | Unsalted butter |
| 2 mediums | Anaheim chilies; seeded, chopped |
| ⅔ cup | Chopped red onion |
| ⅔ cup | Chopped celery |
| ⅔ cup | Chopped red bell pepper |
| 1 large | Leek; (white part only) |
| 2 \N | Garlic cloves; minced |
| 2 tablespoons | Dried oregano; crumbled |
| ¼ cup | All purpose flour |
| 2 \N | L/2 Tbsp. Chili powder |
| 2½ tablespoon | Ground cumin |
| 2 tablespoons | Ground coriander |
| 1 teaspoon | Salt |
| ¼ cup | Sugar |
| 4½ cup | Chicken stock canned |
| 2¼ cup | Frozen corn; thawed |
| 4 cups | Diced turkey or chicken |
| \N \N | Grated cheddar cheese |
| \N \N | Red onion |
| \N \N | Sour cream |
| \N \N | Fresh cilantro |
TOPPING
Soak black beans in large pot overnight, drain and add 10 cups water and pepper. Bring to a boil, simmer 1½ hours. Drain. Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, 10 Minutes. Reduce heat to low. Add spices, cook 5 minutes. Add 4 Cups stock and bring to simmer. Puree 1 ¼ cup of the corn with the remaining ½ cup of stock. Add this to chili. Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes. Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.
Posted to recipelu-digest Volume 01 Number 577 by Reluctant Gourmet <reluctg@...> on Jan 22, 1998