Deer Valley Turkey Chili

Ingredients

• 2, cups ,dried black beans
• 10, cups ,water
• 1, tsp ,pepper
• 1/2, cup ,unsalted butter
• 2, ,medium Anaheim chilies seeded, chopped
• 2/3, cup ,red onion chopped
• 2/3, cup ,celery chopped
• 2/3, cup ,red bell pepper chopped
• 1, ,large leek white part only
• 2, ,cloves garlic minced
• 2, tsp ,dried oregano crumbled
• 1/4, cup ,corn flour
• 1, tsp ,cayenne
• 2 1/2, tbsp ,ground cumin
• 2, tbsp ,ground coriander
• 1, tsp ,salt
• 1/8, cup ,sugar
• 4 1/2, cups ,chicken stock
• 2 1/4, cups ,frozen corn thawed
• 4, cups ,diced cooked turkey
• , ,cheddar cheese grated
• , ,red onion
• , ,sour cream
• , ,fresh cilantro
• , ,fresh diced avocado

Directions

1. Soak black beans in a large pot overnight. The next day you will drain & cook them. Seed and chop the chilies, chop the onion, celery, red pepper, and leek. Mince the garlic and get the rest of the ingredients ready to cook. Add 10 cups water and pepper to the drained beans. Please bring them to a boil, and simmer for 1½ hours. Drain. Melt butter in a pot; add chilies, onion, celery, bell peppers, leek, garlic, and oregano. Cook until soft, about 10 minutes. Reduce heat to low. Add the flour and spices, and cook for 5 minutes. Add the sugar and 4 cups stock and bring to a simmer. Puree 1¼ cup of the corn with the remaining ½ cup of stock. Add this to chili. Mix black beans, turkey, and the remaining cup of corn. Simmer all for 25 minutes. Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.