• 2 Tbs. (1/4 stick ) butter
• 1 C. chopped red onion or yellow onion
• 2 large celery stalks, chopped
• 1 14 1/2 oz. can chicken broth
• 1 14 1/2 oz. Ro-Tel tomatoes
• 1 C. water
• 1 8 oz. can tomato sauce
• 4 Tbs. chili powder
• 2 Tbs. garlic powder
• 1 Tbs. cumin
• 1 Tbs. dried thyme
• 1 tsp. oregano
• 1 tsp. cayenne pepper
• 1 15-16 oz. can kidney beans or black beans, drained
• 1 12 oz. can whole kernel corn, drained
• 4 C. diced cooked turkey

Melt butter in heavy large saucepan over medium heat. Add onion and celery and sauté until vegetables begin to soften, about 5 minutes. Add spice mixture to saucepan. Toast spices until aromatic. Add chicken broth, tomatoes and water, tomato sauce. Mix in beans and corn. Bring mixture just to boil. Reduce heat to medium-low and simmer chili until heated through, about 3 minutes. Season with salt, pepper and additional red chili pepper, if desired.

Yield: 8 cups

From: Gourmet Magazine