1/4 c. sherry
2 c. chopped onion
2 cloves garlic, minced
1/2 c. chopped celery
1/2 c. chopped carrot
1 green pepper, chopped
1 lb. turkey breast, cut in tiny chunks
4 c. cooked black beans (1 c. dried)
2 c. bean soaking liquid
2 c. chopped tomatoes
2 tsp. ground cumin
4 tsp. chili powder, or to taste
2 tsp. oregano
2 tsp. dry cilantro
Salt & freshly ground pepper
GARNISH: Yogurt and (or) grated onion

Prepare and cook the beans according to dried bean instructions. Drain, reserving the liquids. Heat the sherry in a heavy pot. Saute the onions and garlic until soft, about 3 to 4 minutes. Add the celery, carrot and pepper and saute for 5 minutes longer, stirring frequently. Add the remaining ingredients and beans, except the garnishes. Bring to a boil, lower heat to a simmer and cover. Simmer for 45 minutes to 1 hour, or until beans are very tender but not mushy. Leftover meat may be used; add it for the last 15 minutes. Serves: 4.