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Name: Martins Turkey Chili
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 1 c Black beans; 1 Turkey breast (half breast),; 4 tb Chili powder; 3 Ribs celery, sliced; 1 sm Green pepper, chopped; 3 tb olive oil; 1 ts Whole cumin seed; 4 md Yellow onions, chopped; 1/2 ts Cayenne pepper; 1/2 c Water; 4 Garlic minced; 1 28-oz can crushed tomatoes

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INGREDIENTS

1 c Black beans
1 Turkey breast (half breast),
4 tb Chili powder
3 Ribs celery, sliced
1 sm Green pepper, chopped
3 tb olive oil
1 ts Whole cumin seed
4 md Yellow onions, chopped
1/2 ts Cayenne pepper
1/2 c Water
4 Garlic ; minced
1 28-oz can crushed tomatoes

Servings

INSTRUCTIONS

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.

NOTES

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Martins Turkey Chili

1 c Black beans
1 Turkey breast (half breast),
4 tb Chili powder
3 Ribs celery, sliced
1 sm Green pepper, chopped
3 tb olive oil
1 ts Whole cumin seed
4 md Yellow onions, chopped
1/2 ts Cayenne pepper
1/2 c Water
4 Garlic minced
1 28-oz can crushed tomatoes

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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Nutrition

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Serving Size: 1 Serving (340g)
Recipe Makes: 1 Servings

Calories: 512
Calories from Fat: 155 (30%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 4.1g
Cholesterol 0mg		0 %
Sodium 325.2mg		11 %
Potassium 1497.5mg		39 %
Total Carbohydrate 75.6g		22 %
	Dietary Fiber 30.9g	124 %
	Sugars, other 44.7g
Protein 24.9g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 512

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