Turkey Chili

1 bone in turkey breast               1 ½ teaspoons cayenne powder

3 tablespoons butter                  1 teaspoon coriander powder

3 medium leeks halved,                1 teaspoon cumin
sliced and rinsed                     2 tablespoons salt         

1 cup red onion, chopped              Fresh black pepper            

1 cup celery, chopped                 5 cups chicken broth          

2 carrots, chopped                    1 cup black beans               2 pablano peppers,                     3 1/2  cups corn
seeded and chopped                               

1 bell pepper, 
seeded and chopped                                   

4 cloves garlic, minced

¼ cup flour

Roast the turkey breast on a roasting rack at 350 degrees F for about an hour or until it reaches the internal temperature of 165 degrees F. Set aside to cool. Pull the meat of the bone and shred into bite size pieces. In a large pot sauté the leeks, onions, celery, carrots, peppers, and garlic in the butter. Cook the vegetables for about ten minutes or until soft. Reduce the heat to low and add flour and spices. Cook for about 2 minutes and add 3 cups of the broth. Bring to a simmer and add the black beans and 1 1/5 cups of corn. In a blender puree the rest of the corn and broth until smooth. Add the puree to the pot to thicken. Cook for about 20 minutes and serve.