Turkey Chili

1 tablespoon olive oil

1 pound ground turkey

1 medium onion, chopped

1 tablespoon chopped garlic

2 celery stalks, chopped

1 tablespoon dried oregano

2 bay leaves

1 tablespoon chili powder

1 tablespoon cumin

1 14-ounce can tomato puree

1 cup red salsa

2 cups chicken broth

salt and black pepper

1 15-ounce can red kidney beans, drained

shredded cheddar cheese (optional)

sour cream (optional)

sliced lime wedges for garnish (optional)

Heat oil over medium in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, breaking up any lumps with a wooden spoon.

Add the onions, garlic, celery, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

Add tomato puree, red salsa, chicken broth, salt, and pepper to taste. Bring to a boil, reduce heat to a simmer, stirring occasionally for 15 minutes.

Add the drained beans and cook, stirring occasionally for 10 minutes longer. Serve in bowls with cheddar cheese, sour cream, and lime wedges, if desired.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Franey, New York Times