Instructions: In 5 quart Dutch-oven heat 1-1/2 teaspoon oil over medium high heat. Brown the ground turkey; remove. Heat remaining oil over medium-high heat. Add onion and celery; cook until tender, 8-10 minutes. Add next 6 ingredients and 2 cups beef broth. Bring to a boil; cover and simmer, 30 minutes. To chili add kidney beans and 2 more cups of beef broth. Bring to a boil and simmer 10 minutes. Serve.

(This probably could be put into a Crockpot for 8 hours on low, adding the kidney beans in the last hour of cooking)

Makes about 17 cups.

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