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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: Makes about 6 servings
2 tablespoons oil
1 to 1 ½ pounds ground turkey
2 or 3 tablespoon chili powder
½ teaspoon ground cumin
2 teaspoon salt
¼ teaspoon cayenne
1 onion, chopped
½ cup chopped green bell pepper
½ cup chopped celery
2 tablespoons fresh cilantro, chopped
1 can diced tomatoes
3 fresh jalapeños, seeded and diced
1 clove garlic, chopped fine
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups chicken broth
Heat oil in heavy kettle over medium-high heat. Add the turkey and brown. Add the the chili powder, cumin, salt and cayene and stir until meat is coated. Add the onion, bell pepper, celery and cook until onion and vegetables are soft, about 5 minutes.
Add the tomatoes, cilantro, jalapeños, and garlic and cook about three minutes to blend the flavors. Add the beans and chicken stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered about 45 minutes. Stir often.