2 pounds ground turkey
1 bunch celery (about 2 pounds), diced
3 to 4 Spanish onions (about 2 pounds), diced
2 green bell pepper, cored, chopped
2 tablespoons minced garlic
3 tablespoons chili powder
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 medium eggplant (unpeeled), cut into 1/2-inch dice
2 cans (30 ounces each) whole tomatoes, crushed with a spoon
1 can (30 ounces) tomato puree
1 can (30 ounces) black beans with liquid
1 cup salsa
1/2 to 1 cup water to rinse cans
1/2 cup chopped cilantro
Sour cream, shredded cheddar and chopped green onions
In large stockpot, combine turkey, celery, onions, bell pepper, garlic
and seasonings. Cook, covered, over medium heat until onions are soft
and turkey is cooked through, about 20 minutes. Add eggplant and cook
until soft. Add tomatoes, tomato puree, beans and salsa. Rinse cans with
1/2 to 1 cup water and add water to chili. Bring to boil, add cilantro
and remove from heat. Garnish bowls of chili with sour cream, cheddar
and green onions. Makes about 10 large servings.
