Smokey Black Bean and Turkey Chili

2 cups black beans (soaked in advance)
2T olive oil
1 lbs. ground free range turkey
3 onions, chopped
8 cloves of garlic, smashed
5 fresh jalapenos, chopped and seeded (a can of chipotle peppers can be substituted here)
3 carrots, peeled and chopped
3 celery ribs, chopped
2 bay leaves
6 fresh tomatoes, peeled and seeded
1 can kidney or white beans, preferably organic
1 can organic tomato sauce or crushed tomatoes
1 or 2 seeded and chopped dried Chile peppers, soaked in hot water
1 can organic tomato paste
Oregano, preferably Mexican (chipotle would be excellent if you can find them)
Chili power
Cumin
Coriander
Salt and pepper
Fresh cilantro

In a large pot, brown turkey in 1 T olive oil and drain excess fat, remove turkey from pot and set aside. In same pot, add remainder olive oil and sauté onions until they are soft and slightly caramelized. Add garlic, jalapenos, carrots, celery and bay leaves. Sauté until carrots and celery are soft, but not mushy. Add peeled, seeded and chopped fresh tomatoes and continue to sauté for 5 minutes. Meanwhile, puree or blend soaked dried chilies with the tomato paste and a half a can of the tomato sauce or crushed tomatoes. Add this mix, the turkey, remaining tomatoes or tomato sauce, and rinsed and drained beans to the pot with the spices. I add a lot of the spices here, at least a palm full of each, and plenty of salt and fresh ground pepper. Mix thoroughly and taste the chili. Adjust seasonings and add water, stock or tomato juice if chili is too thick at this point. Serve with plenty of chopped fresh cilantro (and optional sour cream or cheddar cheese) as a garnish.

Number of Servings: 8

Recipe submitted by SparkPeople user MISS.BEE.