Black Bean Chili With Turkey
|Dried black beans||1 Pound|
|Olive oil||3 Tablespoon|
|Garlic||4 Clove (20 gm), minced (Use Large Cloves)|
|Yellow onions||24 Ounce, chopped (2 Large Sized Ones)|
|Green bell pepper||1 Large, seeded, deribbed, and chopped|
|Jalapeno chile||1 , seeded and finely chopped|
|Chili con carne seasoning/Chili powder||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Ground coriander||1 Teaspoon|
|Ground cumin||2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Canned diced tomatoes||28 Ounce (In Juice)|
|Turkey stock/Canned low sodium chicken broth||5 Cup (80 tbs)|
|Roast turkey||2 Cup (32 tbs) (1/2 Inch Dice)|
|Ground pepper||To Taste|
|Chopped cilantro||4 Tablespoon|
Pick over the beans, removing any stones or other debris.
Rinse the beans and set them aside.
In a 4-quart or larger nonreactive heavy saucepan, heat the oil over medium heat.
Saute the garlic, onions, green pepper, and jalapeno chile until soft but not brown, about 5 minutes.
Add the chili con carne seasoning, brown sugar, coriander, cumin, thyme, and oregano.
Stir and cook 3 minutes longer.
Add the beans, diced tomatoes (including the juice), stock, and salt.
Bring to a boil, and reduce the heat to a simmer.
Cover and cook for 1 1/2 hours, or until the beans are tender.
Add the turkey and some pepper.
Taste and adjust the seasonings.
To thicken the chili, add 1 tablespoon of cornmeal at a time, simmering for 3 minutes after each addition, until it reaches the desired consistency.