2-16 ounce cans black beans 2 teaspoons salt 2-10 ounce packages of frozen corn, thawed 1 stick unsalted butter 1 red onion, chopped 2 celery ribs, chopped 1 red bell pepper, chopped 2 leeks, the white part, chopped 2 garlic cloves, minced 2 Tablespoons dried oregano leaves 1/4 cup gf flour 4 cups gf turkey or chicken broth 2 Tablespoons ground coriander 3 Tablespoons chili powder 1/2 teaspoon ground cumin 4 cups cubed turkey meat Salt and fresh ground pepper to taste
Place one 10 ounce package of corn in a food processor and process; set aside. Rinse and drain beans. In a large saucepan or stock pot, melt butter over medium heat. Add onion, celery, bell pepper, leek, garlic and oregano. Cook until the vegetables are tender, stirring often. Stir in flour and cook over low heat for 5 minutes. Add broth, pureed corn, whole corn, coriander, chili powder, cumin and beans. Simmer for 10 minutes, stirring frequently. Add turkey and cook for 5 more minutes. Season to taste with salt and pepper.
Because we made this for children, we omitted the heat we would ordinarlly have added. If you wish a hotter chili, add 1/2-1 minced jalapeno pepper and gf hot sauce to taste.