Sunday Turkey Chili

INGREDIENTS

6 stalks of celery, diced

2 medium Spanish onions, diced

1 medium red sweet bell pepper, diced

4 or 5 assorted chile peppers (poblano, Anaheim, jalapeño, long hot), diced

1 tablespoon vegetable oil

5 (14-ounce) cans assorted beans (black, kidney, cannellini), drained

1 (32-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

6 cups chicken or turkey stock

2 tablespoons Chile Spot Caribbean Habanero Sauce

2 tablespoons white vinegar

2 bay leaves

4 tablespoons chili powder

2 teaspoons oregano

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

6 cups diced turkey, pre-cooked

INSTRUCTIONS

Heat oil over medium heat. Add celery, onions, pepper. Cook for 5 to 10 minutes on medium heat, stirring often, until soft. Add all other ingredients, except the turkey. Bring to a boil, reduce heat and simmer for 1½ to 2 hours. Add turkey and simmer for an additional half hour. Top with shredded cheddar cheese and enjoy! Adaptations: substitute 2 pounds ground turkey or beef (pre-cook) and add a diced hot chile pepper (habanero, scorpion, Scotch bonnet) to kick it up a notch.

PHOTO COURTESY OF CHILE SPOT Jeff Porter of Chile Spot enjoys this turkey chili.