Turkey chili

* Chili powder, 2 tbsp
* Cinnamon, ground, 1/4 tsp
* Curry powder, 1 tsp (or skip or use a teaspoon of tumeric)
* Cayenne Pepper, 1/2 tbsp
* Olive Oil, 1 tbsp
* Carrots, , 1.cup, chopped
* Celery, , 2 medum stalks
* Garlic, 2 cloves
* Onions,1
* 1 15 oz can of whole organic peeled tomatoes
* 1 15 oz can of pinto beans
* Cilantro, 1 and a half cups
* Lea & Perrins, Worcestershire Sauce 2 tbsp
* Jennie-O Lean Ground Turkey, 10.00 oz
* 1 Vegetable boullion cube plus 1 and a half cups of water

* tomato paste, 2. tablespoons

on stove top:
Mix Onions Olive oil and garlic,
then add turkey, till done, then add dry seasonings mix for 2 mins,

then add everything but parsley and celery bring to a simmer then reduce temperature and add celery

let sit at low temp uncovered for as long as you would like
(30- 40 mins on low mostly i wait till the smell is super strong and its reduced as much as I would like ) then enjoy.

I had it over brown rice seasoned with a dash of soy. top with parsley

also you can take out the meat and substitute with a 15 oz can of kidney beans.

5 big servings

Number of Servings: 5

Recipe submitted by SparkPeople user TIALKALINE.