Turkey Chili

• 2 Tablespoons Olive Oil (to Coat Pan)
• 1 Medium Onion, Small Dice
• 1 Red Bell Pepper, Small Dice
• 2 Stalks Celery, Small Dice
• 4 Cloves Garlic, Minced
• 3 Ancho Peppers, Soaked In Boiling Water, Then Chopped (remove Seeds For Less Heat)
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 2 Tablespoons Chili Powder
• 1/2 Tablespoons Cayenne (more Or Less Depending On Desired Heat)
• 1-1/3 pound Ground Turkey (that's What The Container Of Shady Brook Farms Ground Turkey Was - A Little More Or A Little Less Is Fine)
• 2 cans Great Northern Beans, 14 Oz
• 1 can Garbanzo Beans, 14 Oz
• 1/2 cups Corn, Fresh If Possible, Frozen If Not
• 1 can Diced Tomatoes, 14 Oz
• 1 carton Chicken Stock; 32 0z.
• 1/2 cups TVP (textured Vegetable Protein) Or Barley, OPTIONAL
• 1/4 cups Fresh Cilantro, Chopped
• Salt And Pepper, to taste
• Various Garnishes; Shredded Cheese, Sliced Scallions, Sour Cream, Salsa, Etc.

1. 1. In a large pot, heat oil over medium heat. Sweat onion, pepper, and celery with about 1 tsp of salt until translucent, about 10 minutes.
2. 2.Add garlic and Ancho peppers and cook for an additional 2 or 3 minutes.
3. 3.Add spices and stir to evenly distribute in the pot.
4. 4. Break ground turkey into bit sized pieces and add to pot. Cook until no longer pink, about 8-10 minutes.
5. 5. Drain and rinse beans, and add to pot along with corn, tomatoes, and chicken stock.
6. 6. Bring to a boil, then reduce heat to low and simmer uncovered until chili decreases to desired thickness. Add TVP or barley to thicken if desired.
7. 7. Stir in fresh cilantro, and adjust salt and pepper to taste. Serve with optional garnishes.

olive oil, onion, red bell pepper, stalks celery, garlic, peppers, cumin, coriander, chili powder, cayenne, ground turkey, beans, garbanzo beans, corn, tomatoes, chicken, or barley, ubc, salt, shredded cheese

Taken from tastykitchen.com/recipes/soups/turkey-chili-2/ (may not work)