| | NORMA WRENN |
| 1 | c | Dried pinto beans (5 oz) picked over and rinsed |
| 2 | lg | Ancho chiles |
| 1 | lg | Guajillo chile |
| 1/4 | c | + 2 T olive oil |
| 2 1/2 | lb | Skinless, boneless turkey |
| | Leg meat-3 two-lb whole legs cut into 3/4" cubes |
| | Salt/freshly ground pepper |
| 1 | md | Onion; finely chopped |
| 4 | | Garlic cloves; minced |
| 1 | tb | Ground cumin |
| 2 | ts | Madras curry powder |
| 2 | ts | Fresh thyme; coarsely chop |
| | <OR> |
| 1 | ts | Dried thyme |
| 1/2 | ts | Cinnamon |
| pn | Ground nutmeg |
| 1 | qt | Chicken stock or canned low |
| | Sodium broth |
| 1 | lg | Tomato; peeled; seeded coarsely chopped <OR> |
| 1 | c | Canned Italian peeled |
| | Tomatoes; drained; coarsely chopped |
| 6 | oz | Tomato paste |
| 1 | tb | Sugar |
| 2 | | Bay leaves |
| 1 | lg | Green bell pepper; cut in 3/4" dice |
| 1 | lg | Yellow or red bell pepper cut into 3/4-inch dice |
| 1/2 | c | Fresh cilantro; finely chop |
| 1 | sm | Red onion; finely chop |
| | Cornbread for serving |
