Spicy Turkey And Eggplant Chili

• 2 Tbsp. vegetable oil
• 1 medium eggplant, chopped
• 1 large onion, chopped
• 1 Tbsp. chili powder
• 3/4 tsp. cayenne pepper
• 1 lb. ground turkey
• 1 (16 oz.) can black beans, rinsed and drained
• 1 (16 oz.) can red kidney beans, rinsed and drained
• 1 (8 oz.) can tomato sauce
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 3 large garlic cloves, chopped
• 1 tsp. ground cumin

1. Heat oil in large skillet over medium heat.
2. Add eggplant, onion, chili powder and cayenne pepper and cook until vegetables are tender, stirring frequently, about 7 minutes.
3. Add turkey and cook until no longer pink, breaking up with back of spoon, about 5 minutes.
4. Add all beans, tomato sauce, celery, bell pepper, garlic and cumin.
5. Bring to simmer.
6. Cover and simmer 30 minutes, stirring frequently.
7. Chili can be prepared 1 day ahead.
8. Cover and refrigerate.
9. Rewarm over medium heat, stirring frequently. Ladle chili into bowls and serve.

vegetable oil, eggplant, onion, chili powder, cayenne pepper, ground turkey, black beans, red kidney beans, tomato sauce, celery stalks, green bell pepper, garlic, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191403 (may not work)