-
1
Soak the beans overnight in water to cover generously.
-
2
Drain and rinse briefly.
-
3
Heat the oil in a large, heavy bottom pot over medium high heat.
-
4
When hot, brown the turkey breast well on all sides.
-
5
Remove and set aside.
-
6
Add the onions, garlic, celery, and green pepper.
-
7
Saute, stirring frequently, until the vegetables are soft, 5 to 7 minutes.
-
8
Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast.
-
9
Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour.
-
10
Stir occasionally, watching carefully that the bottom does not start to stick.
-
11
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.)
-
12
Return the meat to the pot.
-
13
Heat a heavy bottom skillet over low heat.
-
14
Add the whole cumin seed and toast 2 to 3 minutes, shaking the pan occasionally, until lightly brown and aromatic.
-
15
Remove from heat.
-
16
Coarsely crush the cumin in a mortar and pestle or with a rolling pin.
-
17
Add to the pot.
-
18
Cook an additional one hour, or until the beans are tender.
-
19
For the traditional approach, top with the cheese and sour cream and avocado.
