Soak black beans in large pot overnight. The next day you will drain & cook them.
Seed and chop the chilies, chop the onion, celery, red pepper and leek.
Mince the garlic and get the rest of the ingredients ready to cook.
Add 10 cups water and pepper to the drained beans. Bring them to a boil, simmer 1½ hours. Drain.
Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low.
Add the flour and spices, cook 5 minutes.
Add the sugar and 4 cups stock and bring to simmer.
Puree 1¼ cup of the corn with the remaining ½ cup of stock. Add this to chili.
Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.
Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.