*  Exported from  MasterCook  *
 
                           MARTIN'S TURKEY CHILI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish                        Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Black beans
    3       T            Olive oil
    1                    Turkey breast (half breast),
                         -skinned
    4       md           Yellow onions, chopped
    4                    Cloves garlic, minced
    3                    Ribs celery, sliced
    1       sm           Green pepper, chopped
    1                    28-oz can crushed tomatoes
      1/2   c            Water
    4       T            Chili powder
      1/2   t            Cayenne pepper
    1       t            Whole cumin seed
 
   Top with shredded sharp cheddar cheese and sour cream OR chopped ripe
   avocado
   
   1.  Soak the beans overnight in water to cover generously.  Drain and
   rinse briefly.
   
   2.  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.
   
   3.  Add the onions, garlic, celery, and green pepper.  Saute, stirring
   frequently, until the vegetables are soft, 5-7 minutes.
   
   4.  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.
   
   5.  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.
   
   6.  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.
   
   7.  Cook an additional one hour, or until the beans are tender.
   
   8.  For the traditional approach, top with the cheese and sour cream;
   for the modern/healthy approach, top with the avocado.
  
 
 
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