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Ground Turkey Chili

central american, fall, winter, main course, roasted

2 cups dried black beans, pinto beans,
or red kidney beans and
2 quarts water
—or—
8 cups canned black beans, pinto be
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, core
or 4 1/2 cups chopped canned tomato
1/2 teaspoon salt
2 tablespoons cumin
2 teaspoons paprika
2 tablespoons chili powder
1/4 teaspoon cayenne powder (optional)
or 1/2 minced jalapeño chili (optio
1/2 cup chopped scallions or onions, for to; (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. 156 0 0 0 0 0 0 4267 0 0 0 0 5296 0 0 0 0 0 272 0 2679 0

Contributor: Dee Bell

Yield: 10 servings

Preparation Time: 24:00

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