Summer Black Bean Chili

For our August Relief Society activity, we are repeating our somewhat traditional chili cook-off.  Normally, at our house, having chili for dinner means opening a can of Hormel or what-ever-I-got-really-cheap-on-sale other brand.  Somehow it seemed wrong to just open a can for tonight, although there was that category available.  So I stepped up a little – I even cooked the black beans from scratch, something I rarely do.  However, I do have a bunch of cans of dry black beans from the Family Home Storage Center and it would be wise to know how to cook them.  I’m sure to have cans of beans on the shelf that are ready to eat – there are days when that is called for.  But with just a little preparation – thinking ahead – it’s not a difficult task to cook those little black beauties. So here’s a picture of my recipe…almost looks professional, doesn’t it!   Summer Black Bean Chili Serves about 12 – 15 3 cups uncooked black beans (or 4 – 15oz. cans of prepared black beans) 2 1/2 teaspoons salt 2 Tablespoons olive oil  1 large anaheim chili, diced    1 medium onion, chopped 1 1/4 lbs. ground turkey   4 cloves of garlic   2 large ears of fresh corn, cut off the cob   4 – 15 oz. cans crushed tomatoes     3 – 8 oz. cans tomato sauce 1 &#