(from NY Times about 10 yrs ago – you should see the recipe condition)
1 T olive oil
2 lbs turkey meat, white & dark
2 cups coarsely chopped onions
2 T chopped garlic
1 large sweet red pepper, seeded & chopped
1 cup chopped celery
1 jalapeno pepper, cored/deveined/finely chopped (optional)
1 T fresh (chopped) or dried oregano
2 bay leaves
3 T chili powder (I use much less – to taste)
2 tsp ground cumin
3 cups canned crushed tomatoes (my version: I use 1 small can crushed tom’s & 1 large can diced tom’s so there are some chunks)
2 cups chicken broth (1 14-oz can)
Salt (I use 2 tsp) and freshly ground pepper (I use ½ tsp) to taste
2 cups canned red beans, drained (I use 2-3 cans)
2 cups shredded cheddar cheese (optional)
1 cup sour cream (optional)
Sliced lime for garnish (optional)
1. Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 min, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
2. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.
3. Add the tomatoes, chicken broth, salt & pepper. Bring to a boil; reduce heat & simmer, stirring occasionally, for 15 minutes.
4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese if desired, and sour cream and lime wedges too (optional).
Yield: 6 servings or more.