Instructions: 1. In a Dutch oven over medium-high heat, saute onion in oil and stock until soft. Add garlic, turkey, celery, carrot, parsley, and tomatoes and saute, stirring frequently, for 10 minutes.

2. Add the water, cloves, chili powder, Tabasco, and green chiles. Lower heat, cover, and cook for 25 minutes. Taste for seasoning and add salt substitute and pepper, if necessary.

3. Warm tortillas by placing in a toaster oven or conventional oven for 5 minutes at 200 degrees F.

4. To serve, spoon approximately 1/3 cup chili into each tortilla, cover with grated cheese, and roll.

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