2 canned chipotle chiles in adobo, stemmed and minced
2 tablespoons stone-ground cornmeal
2 imported bay leaves
1 teaspoon dried oregano, crumbled
Two 15-ounce cans black beans or pink beans, drained (3 cups)
Shredded Cheddar cheese, chopped cilantro, sour cream and warm corn
tortillas, for serving
Heat 1 1/2 tablespoons of the olive oil in a large heavy casserole. Add the scallions, bell pepper, poblano and garlic, season with salt and pepper and cook over moderately high heat, stirring, until softened, about 5 minutes. Scrape the vegetables onto a plate.
Add the remaining 2 1/2 tablespoons of olive oil to the casserole. Add the turkey, season with salt and pepper and cook, stirring to break up the meat, until nearly cooked but still slightly pink, about 4 minutes. Add the chile powder and cumin and cook until the liquid evaporates, about 5 minutes longer. Add the tomato sauce, water, thyme, chipotles, cornmeal, bay leaves, oregano and cooked vegetables and bring to a boil. Partially cover and cook over moderately low heat, stirring occasionally, until the sauce is slightly reduced and the meat is tender, about 45 minutes. Add the beans, season with salt and pepper and simmer 10 minutes longer. Serve in deep bowls, passing the cheese, cilantro, sour cream and tortillas on the side.