Yet Another version: Turkey Chili
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 tsp cumin
1 tsp coriander
2 Tbsp chili powder
½ tsp cayenne
1 lbs ground turkey
½ cup corn
2 – 14 oz cans Great Northern beans
1 – 14 oz can Garbanzo beans
1 – 14 oz can diced tomatoes
1 – 32 oz carton chicken stock
Fresh cilantro, chopped
Salt and Pepper, to taste
In a large pot, heat oil over medium heat.
Cook onion, pepper, and celery until translucent, about 10 minutes.
Add garlic and Ancho peppers and cook for an additional 2 or 3 minutes.
Add spices and stir to evenly distribute in the pot.
Break ground turkey into bite sized pieces and add to pot.
Cook until no longer pink, about 8-10 minutes.
Add corn, beans, tomatoes, and chicken stock.
Bring to a boil, then reduce heat to low and simmer uncovered until chili reaches desired thickness.
Stir in fresh cilantro, and adjust salt and pepper to taste.