TOPPING
Soak black beans in large pot overnight, drain and add 10 cups water and
pepper. Bring to a boil, simmer 1 1/2 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 1/4 cup of the corn with the
remaining 1/2 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@pcfastnet.com> on Jan 22, 1998
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