Ingredients

• 1-1/2  cups dried black beans
• 1  cup dried navy beans
•   Water
• 1/2  cup butter
• 3/4  cup chopped red onion
• 3/4  cup chopped red sweet pepper
• 3/4  cup chopped celery
• 1  4-oz. can diced green chiles
• 1  fresh jalapeño pepper,* seeded and finely chopped
• 2  large cloves garlic, minced
• 5  tsp. dried oregano, crushed
• 1/4  cup all-purpose flour
• 4-1/2  tsp. New Mexico red chili powder or chili powder
• 1-1/2  tsp. ground coriander
• 1-1/2  tsp. ground cumin
• 1  tsp. salt
• 1  tsp. sugar
• 4-1/2  cups chicken or turkey broth
• 1  14.5-oz. can diced tomatoes, undrained
• 1  cup canned crushed tomatoes
• 1/4  cup ketchup
• 2-1/2  cups frozen whole kernel corn, thawed
• 2  cups cubed cooked turkey breast

Directions

1. For beans: Rinse black and navy beans separately. In a large saucepan, combine black beans and 4 cups water. In another large saucepan, combine navy beans and 4 cups water. Bring both to boiling; reduce heat. Simmer for 2 minutes. Remove saucepans from heat. Cover; let stand for 1 hour.

2. In the same saucepan, combine black beans and 4 cups fresh water. In the other saucepan, combine navy beans and 4 cups fresh water. Bring both to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are very tender. Drain black and navy beans; set aside.

3. In a 5- to 6-quart Dutch oven, melt butter over medium heat. Add onion, sweet pepper, celery, undrained green chiles, jalapeño pepper, garlic and oregano and cook until onion is tender, stirring occasionally. Stir in flour, chili powder, coriander, cumin, salt and sugar. Cook and stir until thickened and bubbly.

4. Add chicken broth, undrained tomatoes, crushed tomatoes and ketchup. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

5. In a food processor, cover and process 2 cups of the corn until pureed. Add pureed corn, the remaining 1/2 cup whole corn, the drained black and navy beans and turkey. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Makes 8 to 10 1-1/2- to 1-3/4-cup main-dish servings

*Handling Hot Peppers: Because jalapeño peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with jalapeños as much as possible. When working with them, wear plastic or rubber gloves. If your bare hands do touch the jalapeños, wash your hands well with soap and water.