Medium sized onion
Red & Orange Pepper (use any color bell pepper you so choose)
Garlic (2 cloves)
Celery (2 stalks)
Chicken broth (32 oz)
Morton Season All
Red Kidney Beans (dry or canned beans)
Coarsely chop veggies for a heartier chili
Sauté chopped veggies in olive oil (or any vegetable oil of your choice), until tender.
Once veggies are tender, add ground turkey and season meat and veggie mixture. *Note: I am not one for measuring seasoning when I cook, I would say if you season to your own taste. Since this is a chili recipe, the main seasoning that will add color depth is chili powder. All dependent upon how many servings you are cooking, add 1-2 TBSP of each seasoning, all except the black pepper (use this sparingly).
At this point, you are allowing the ground turkey to brown and steep in the natural juice released from the chopped veggies. The veggie, meat mixture should be a steady simmer and NOT a ferocious boil. You do not want a tough chili, you want a smooth, meaty chili.
Keep a close eye on the chili while you separate your dry kidney beans (or while you are draining canned beans). Add beans into the chili mixture and then add in chicken broth (the entire container).
Now that all of your ingredients are in the pot, take the time to taste your broth. If more seasoning is needed, please adjust to your tasting.
If your chili is lacking in color, add more chili powder.
Once your chili is seasoned to your liking, put the lid on that pot and let it cook low and slow until your kidney beans are nice and plump (if you used dry beans).