Chili Southwestern Turkey

2 15-oz. cans black beans
4 tablespoons margarine
1/4 cup diced mild green chili
1/3 cup diced celery
1/3 cup diced leek (white part only)
1/3 cup diced red onion
1/3 cup diced red pepper
1 teaspoon minced garlic
1/2 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon ground cumin
1¼ tablespoon chili powder
1/8 cup flour
2 cups leftover turkey (cooked and cubed)
2 cups chicken broth
1¼ cups canned corn
1¼ teaspoon salt
2 tablespoons (divided) chopped fresh cilantro

Drain and rinse black beans and set aside. Melt margarine in Dutch oven or large saucepan and cook vegetables (chili, celery, leek, red onion, red pepper) with garlic and oregano for about 10 minutes. Add the rest of the spices (coriander, cumin, chili powder) and cook for another minute, stirring. Add the flour and cook over low heat for 5 minutes. Add the turkey and continue cooking for another 10 to 15 minutes, until flour appears gold in color. Stir in chicken broth and let simmer. Puree about 1/2 cup of the corn and add to the pot with the remaining corn and the salt. Continue to simmer for another 20 minutes, stirring in the beans and 1 tablespoon of the fresh cilantro. Sprinkle remaining tablespoon of cilantro over top just before serving.