Recipe - Ground Turkey Chili

2 cup Dried black beans; pinto
beans, or red kidney beans
and
2 qt Water
or
8 cups canned black beans;
pinto beans or red kidney
beans, plus liquid
2 lg Chopped onions
2 tablespoon Oil or butter
1 pound Ground turkey
2 teaspoon Soy sauce
4 Stalks celery; 1 inch slices
One half cup Chopped green bell pepper
4 One half cup Chopped fresh
tomatoes;peeled, cored or
chopped canned tomatoes
One half teaspoon Salt
2 tablespoon Cumin
2 teaspoon Paprika
2 tablespoon Chili powder
One fourth teaspoon Cayenne powder; (optional)
or One half minced jalapeño
chili (optional)
One half 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. 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 recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998