1 lg. onion, chopped into 1/4" pieces
2 ribs celery, chopped into 1/4" pieces
1 lb. ground turkey
2 cans diced tomatoes, no salt added
2 cans kidney beans, drained and rinsed
1 can whole kernel corn, drained
5 cups water
6 oz. can tomato paste
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoons minced garlic
In a large skillet, begin to brown the ground turkey over medium-low heat (I never need to add any oil, but you can add a tablespoon or two of olive oil if you prefer). Once the turkey is almost cooked through, add the chopped onion and celery and cook for another 5-7 minutes, or until the veggies are tender.
In a large pot, combine the turkey mixture and the remaining ingredients. Cook on medium-low until the mixture is heated throughout. When I have more time, I like to bring the chili to a boil then let it simmer for about an hour or so; it really makes the flavors come together.
*Optional: Top with reduced-fat cheese or a dollop of fat-free sour cream.