1 can black beans (15 oz)
1 can pinto beans (15 oz)
1 can garbanzo beans (15 oz)
3 tbsp 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 tbsp chili powder
1/2 tsp cayenne pepper
1 tsp cumin powder
Chopped fresh cilantro (season to taste)
Mess of diced green chilis (season to taste)
- Shredded sharp cheddar cheese and sour cream OR
- Chopped ripe avocado
- Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the de-boned 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 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.
- Add cumin powder to the pot.
- Add the diced green chilis to taste. This will take a while because you need to let the chilis cook into the chili to get the real taste. Then add more if necessary.
- Add the chopped cilantro. This give is a unique flavor.
- 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.