Martin's Turkey Chili

      Yield: 1 Servings

      1 c  black beans

      3 T  olive oil

      1    turkey breast (half breast)

           - skinned

      4 md yellow onions,chopped

      4    cloves garlic,minced

      3    ribs celery,sliced

      1 sm green pepper,chopped

      1    28-oz can tomatoes,Crushed

    1/2 c  water

      4 T  chili powder

    1/2 t  cayenne pepper

      1 t  whole cumin seed

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.