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| Martin's Turkey Chili |
1 cup black beans
3 tblsp olive oil
1 turkey breast (half breast), skinned
4 medium yellow onions, chopped
4 cloves garlic, minced
3 ribs celery, sliced
1 small green pepper, chopped
1 28-oz can crushed tomatoes
1/2 cup water
4 tblsp chili powder
1/2 tsp cayenne pepper
1 tsp whole cumin seed
Toppings:
Shredded sharp cheddar cheese and sour cream OR
Chopped ripe avocado
Soak the beans overnight in water to cover generously. Drain
and
rinse briefly.
Heat the oil in a large, heavy bottom pot over medium high
heat.
When hot, brown the turkey breast well on all sides. Remove
and set
aside.
Add the onions, garlic, celery, and green pepper. Saute,
stirring
frequently, until the vegetables are soft, 5-7 minutes.
Add the beans, tomatoes, water, chili powder, cayenne, and
the
turkey breast. Heat until the pot starts bubbling, then
reduce heat to
a slow simmer, partially cover, and simmer for 1 1/2 hour.
Stir
occasionally, watching carefully that the bottom does not
start to
stick.
Remove the turkey breast, remove the bone, and coarsely shred
the
meat with two forks (hold the meat with one fork, tear with
the grain
with the other.) Return the meat to the pot.
Heat a heavy bottom skillet over low heat. Add the whole
cumin seed
and toast 2-3 minutes, shaking the pan occasionally, until
lightly brown
and aromatic. Remove from heat. Coarsely crush the cumin in a
mortar
and pestle or with a rolling pin. Add to the pot.
Cook an additional one hour, or until the beans are tender.
For the traditional approach, top with the cheese and sour
cream;
for the modern/healthy approach, top with the avocado.
Recipe by Martin Drabik
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