Turkey Chili

• canola oil
• 1 lb. lean ground raw turkey
• 1 c. chopped celery
• 1 (16 oz.) can tomatoes, cut up
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can V-8 juice
• 1 (16 oz.) can red kidney beans, drained
• 1 bay leaf
• 2 Tbsp. dried minced onion
• 1 tsp. dried basil, crushed
• 1/2 tsp. instant beef bouillon granules
• 1/2 tsp. ground cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. crushed red pepper (optional)
• 1/2 to 1 c. beer (optional)

1. Spray cold pan with canola oil.
2. Cook turkey and celery.
3. Use a meat fork to break turkey into pieces.
4. Cook until no longer pink.
5. Stir in remaining ingredients, tomatoes, juice, sauce, beans, spices and beef, if desired.
6. Bring to a boil.
7. Reduce heat and simmer at least 30 minutes.
8. Stir occasionally.
9. Discard bay leaf.
10. Serves 4.
11. Can be doubled easily.
12. (Serving has 4 grams of fat and 380 calories.)

canola oil, lean ground raw turkey, celery, tomatoes, tomato sauce, red kidney beans, bay leaf, onion, basil, instant beef bouillon granules, ground cumin, garlic powder, red pepper, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948791 (may not work)