Turkey Chili

• 3 red onions, coarsely chopped
• 2 cups carrots, coarsely chopped
• 3 red bell peppers, coarsely chopped
• 4 stalks celery, coarsely chopped
• 2 lbs portabella mushrooms, sliced
• 32 ounces turkey breast, ground
• 1 (14 ounce) can corn, rinsed
• 2 (19 ounce) cans stewed tomatoes
• 1 (19 ounce) can tomato puree
• 1 (19 ounce) can chickpeas, rinsed
• 1 (19 ounce) can red kidney beans, rinsed
• 1 (14 ounce) can refried beans
• 2 tablespoons chili powder
• 1 tablespoon dried ancho chile powder
• 2 large dried ancho chiles, peppers reconstituted in
• 12 cup hot water, pureed
• 1 teaspoon cayenne pepper
• salt and pepper
• 2 tablespoons olive oil

1. Separately saute vegetable in fry pan, using light sprays/mist of oil.
2. Remove and set aside Brown turkey in lightly misted fry pan.
3. Transfer to stockpot.
4. Add tomatoes and refried beans to turkey.
5. Season with spices and salt and pepper to taste.
6. Simmer for 45 minutes, covered.
7. Add sauteed vegetables.
8. Cook, covered for an additional 45 minutes.
9. Add rinsed beans and corn and simmer, covered for an additional 1/2 hour.

red onions, carrots, red bell peppers, stalks celery, portabella mushrooms, turkey breast, corn, tomatoes, tomato puree, chickpeas, red kidney beans, beans, chili powder, chile powder, ancho chiles, hot water, cayenne pepper, salt, olive oil

Taken from www.food.com/recipe/turkey-chili-57715 (may not work)