Recipe By : Dee Bell
Serving Size : 10 Preparation Time :24:00
Categories : Central American Fall
Main Course Winter
Amount Measure Ingredient -- Preparation Method
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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 large chopped onions
2 tablespoons oil or butter
1 pound ground turkey
2 teaspoons soy sauce
4 stalks celery -- 1 inch slices
1/2 cup chopped green bell pepper
4 1/2 cups chopped fresh tomatoes,peeled, cored
or 4 1/2 cups chopped canned tomatoes
1/2 teaspoon salt
2 tablespoons cumin
2 teaspoons paprika
2 tablespoons chili powder
1/4 teaspoon cayenne powder (optional)
or 1/2 minced jalapeno chili (optional)
1/2 cup chopped scallions or onions, for topping -- (optional)
1 cup grated cheese, for topping -- (optional)
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. Saute 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. Saute 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.
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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.
