VEGETABLE BLACK BEAN CHILI

      Title: VEGETABLE BLACK BEAN CHILI
  Categories: Chili, Cyberealm
       Yield: 4 Servings
  
     1/2 lb Dried Black Turtle Beans
       2    Large Dried Pasilla Chilies
            Soaked and drained
       2 qt Water
     1/4 c  Virgin Olive Oil
       1 tb Salt
            Ground Pepper
       2 c  Onion, diced
       4    Cloves Garlic, roasted
       1 tb Dried Chili Powder
     1/4 c  Fresh Lime Juice
     1/2 c  Grated Sharp Cheddar
       2 c  Fresh Corn
     1/2 c  Sour Cream
     1/2 c  Snipped fresh Scallion
            Greens
  
       In a large pot, place beans and cover with 2 to 3 quarts of
   water. Soak overnight. Drain, or bring water and beans to a boil,
   reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain.
   
       In a large pot over high heat, place the 1/4 cup olive oil and the
   onions, and saute until tender, about 3 minutes. Add the chili powder
   and cook for 1 minute. Add the beans and the pasillas or hot peppers.
   Fill the pot with cold water until the beans are covered by 1" of
   water. Add 1 tb salt and black pepper to taste. Bring to a simmer,
   reduce heat to medium and cook until the beans are tender, about 1
   1/2 to 2 hours. Remove the pasillas.
   
   Stir in the roasted garlic and lime juice. Adjust the salt and pepper
   to taste if necessary. Add the corn and cook until hot, about 3
   minutes. Ladle into warm bowl. Top with sour cream, Cheddar and
   scallion greens. Serve immediately.
   
   TO ROAST THE GARLIC:
   
   Preheat oven to 400 degrees. Coat the outside of a whole or partial
   head of garlic with olive oil or corn oil and place it in an
   ovenproof skillet. Roast on the lower rack of the oven until the skin
   is brown and the garlic is tender, about 30 to 60 minutes.
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