Black Bean Turkey Chili

1 Servings

1 lb dry black beans
1 1/2 lb skinless turkey breast, cut
1 into small pieces
2 c red pepper, Chopped
1 1/2 c onion, Chopped
4 jalapenos, chopped
4 garlic cloves, minced
4 T vegetable oil
1/4 c chili powder
2 t cumin seed
1 t coriander, Ground
4 tomatoes, chopped
1 c water (or non alchoholic)
1 beer
Soak beans in cold water for two hours. Drain. Put the beans in a pot and cover with two inches of fresh water. Simmer until beans are tender. Drain and set aside.
Saute red pepper, onion, jalapeno and garlic in 2 Tbsp. vegetable oil.
Add chili powder, cumin seed, coriander and beans. Cook approximately 20 minutes, stirring occasionally.
Place half the bean mixture in food processor and process until smooth. Return smooth mixture to the other half.
Brown turkey in 2 Tbsp. vegetable oil, until almost done, add tomatoes and cook an additional 5 minutes.
Add turkey to bean mixture, add water or non-alchoholic beer and simmer 15 more minutes.
Before serving, garnish with sour cream on top.
Note: to eliminate lengthy soaking and cooking time, substitute canned beans for dry beans: 3 (15-16 ounce) cans black beans, drained and rinsed.