| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Central ame, Fall, Main course, Winter |
10 |
Servings |
INGREDIENTS
| 2 |
c |
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 |
tb |
Oil or butter |
| 1 |
lb |
Ground turkey |
| 2 |
ts |
Soy sauce |
| 4 |
|
Stalks celery; 1 inch slices |
| 1/2 |
c |
Chopped green bell pepper |
| 4 1/2 |
c |
Chopped fresh tomatoes;peeled, cored or chopped canned tomatoes |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Cumin |
| 2 |
ts |
Paprika |
| 2 |
tb |
Chili powder |
| 1/4 |
ts |
Cayenne powder; (optional) or 1/2 minced jalapeño chili (optional) |
| 1/2 |
c |
Chopped scallions or onions; for topping, (optional) |
| 1 |
c |
Grated cheese; for topping, (optional) |
INSTRUCTIONS
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@airmail.net> on
Feb 25, 1998
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