Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  oil -- divided
  16            ounces  ground turkey
  1              large  onion -- chopped
  1              stalk  celery -- chopped
  1                can  whole tomatoes -- (28 oz.) chopped
  1                can  tomato paste -- (6 oz.)
  2        tablespoons  chili powder
  1           teaspoon  garlic powder
  1           teaspoon  salt
     1/4      teaspoon  pepper
  4               cups  beef broth -- divided
  2               cans  kidney beans -- (15 oz.) drained

Preparation:

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.

Nutritional Information:

312 Calories (kcal); 7g Total Fat; (20% calories from fat); 27g Protein; 36g Carbohydrate; 45mg Cholesterol; 1125mg Sodium