Turkey Chili

It's that gorgeous time of year--Autumn, the leaves are changing, the mornings are crisp, the evenings cold...wait, no they're not. It's still ridiculously hot and October is almost over! But, my niece, Ellie, has been asking me to make her favorite chili so no matter that we are still running the a/c I made a batch this morning.

I also decided to use some of my dry pinto beans. I have not had great luck in the past soaking and cooking the beans--they've always turned out hard. But this time the beans turned out great. I soaked the beans for 10 hours and then cooked them in the slow cooker for 10 hours on low. Then I added them to the chili. Perfect.

This chili, by the way is very healthy. And if you are familiar with Weight Watchers a cup is only 2 points. Which if you don't know is a screaming deal!

TURKEY CHILI

1 lb. lean ground turkey
1 onion chopped
3-4 cloves chopped garlic
1 ½ cups chopped celery

1 red pepper chopped

1 15 oz. can tomato sauce
1 small can chopped green chilies or jalapenos
1 15 oz. can chopped or stewed tomatoes
4 16 oz. cans of beans
1 package taco seasoning
1 package Hidden Valley Ranch Salad Dressing Mix
2 teaspoons cumin
1 6 oz. bag frozen white corn
½ cup water or more depending on your preference

Brown turkey, adding onions, garlic, red pepper, and celery about halfway through. Add the remaining ingredients. Simmer for a bit.