Turkey Chili

• 3/4 lb. ground raw turkey
• 1 c. chopped celery
• 1 (16 oz.) can tomatoes, cut up
• 1 (16 oz.) can kidney beans, drained
• 1 (6 oz.) can vegetable juice cocktail
• 1 can tomato sauce
• 1 bay leaf
• 2 Tbsp. dried onion
• 1 tsp. dried basil
• 1/2 tsp. instant beef bouillon granules
• 1/2 tsp. ground cumin
• 1/4 tsp. garlic powder

1. Spray skillet with nonstick coating.
2. Cook turkey and celery until turkey is no longer pink, stirring to break up pieces.
3. Stir in undrained tomatoes and remaining ingredients and 1/2 cup water. Bring to boil and reduce heat.
4. Simmer, uncovered, for 20 minutes, stirring occasionally.
5. May add a little more water.
6. Discard bay leaf.
7. Ladle into bowls.
8. Low fat and really tastes good.

ground raw turkey, celery, tomatoes, kidney beans, vegetable juice cocktail, tomato sauce, bay leaf, onion, basil, instant beef bouillon granules, ground cumin, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624213 (may not work)