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
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|Serving Size: 1 Serving (6863g)|
|Recipe Makes: 1|
|Calories from Fat: 5988 (65%)|
|Amt Per Serving||% DV|
|Total Fat 665.4g||887 %|
|Saturated Fat 379.8g||1899 %|
|Monounsaturated Fat 186.7g|
|Polyunsanturated Fat 47.8g|
|Cholesterol 2305.7mg||709 %|
|Sodium 4074.2mg||140 %|
|Potassium 9370.7mg||247 %|
|Total Carbohydrate 530.6g||156 %|
|Dietary Fiber 76.8g||307 %|
|Sugars, other 453.8g|
|Protein 311.9g||446 %|
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Calories per serving: 9160
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