Ground turkey chili

10 Servings

Ingredients

Quantity Ingredient
2 cups Dried black beans; pinto beans, or red kidney beans and
2 quarts Water or-
8 cups canned black beans; pinto beans or red kidney beans, plus liquid
2 larges Chopped onions
2 tablespoons Oil or butter
1 pounds Ground turkey
2 teaspoons Soy sauce
4 Stalks celery; 1 inch slices
½ cup Chopped green bell pepper
4½ cup Chopped fresh tomatoes;peeled, cored or chopped canned tomatoes
½ teaspoon Salt
2 tablespoons Cumin
2 teaspoons Paprika
2 tablespoons Chili powder
¼ teaspoon Cayenne powder; (optional) or 1/2 minced jalapeño chili (optional)
½ cup Chopped scallions or onions; for topping, (optional)
1 cup Grated cheese; for topping, (optional)

Directions

For dried beans: Soak them overnight, use soaking water and add to it to equal the appropriate measure of water. Brown the turkey in half the oil and stir in the soy sauce. Sauté the onion, peppers and celery in the other half of the oil. Add half of the vegetable mixture to the beans, water, turkey, spices and half of the tomatoes then cook for about an hour and a half. Add the rest of the onion, peppers and celery, adjust seasoning to taste and heat preference and serve.

For canned beans: Brown the turkey in half of the oil and stir in soy sauce. Sauté onion, peppers and celery in the other half of the oil, stir in beans, tomatoes and spices. Let simmer for 20 minutes, adjust seasoning to taste and heat preference and serve.

Top with chopped scallions, chopped raw onion and/or grated cheese.

NOTES : Robust, nourishing black beans and ground turkey in spicy tomato broth. Toppings are not necessary because this chili has a lot of flavor by itself, but it is fun to put toppings out on the table and let the family and/or guests do their own thing.

Recipe by: Dee Bell

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Feb 25, 1998

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