Instructions: *Available at Hispanic markets, some specialty foods shops, and some supermarkets

If using the canned chipotle chilies, in a blender puree them with the water and reserve the puree. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender puree the mixture, reserving the puree.

In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds.

Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle puree, the reserved tomatillo puree, the broth, the bay leaf, the oregano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the

remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for

3 to 5 minutes, or until the beans are heated through, and discard the bay

leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.

Makes about 14 cups, serving 6 to 8.

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