In Sydney many years ago there was a chain of Tex-Mex places called Arizona's. That's right. Tex-Mex = Arizona. They made superb margaritas and let you shell peanuts right onto the floor and it was the first place I ever had a turkey chilli in a taco bowl.
Recently Joe at My Cooking Quest (the one I got those evil choux paste gnocchi from) has been working on some chilli variations which have looked so good that I got a craving. But instead of the careful spicing he has been doing - I took the easy way out.
Turkey Blackbean Chilli
Soak half a bag of black turtle beans in a lot of water overnight. I am a huge fan of the canned pulse, but this is not the time.
Sautee a diced onion and quite a lot of garlic in a little olive oil (we use a Le Creuset dutch oven for this), then add 500g turkey breast mince and brown well. When the meat is well browned, add a sachet of chilli seasoning, a good shake of Tabasco Chipotle sauce, a tablespoonful of sweet paprika, a can of chopped tomatoes and a can of water. Add the drained, rinsed beans. Cook for about an hour, covered, stirring occasionally until the beans are tender.
Serve with a lot of grated cheese, sour cream and salsa.