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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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