White Turkey Chili

Ingredients:

2 tbls. oil

1 cup chopped onions

2 stalks of celery, thinly sliced

4 cups chopped cooked turkey

2 (15.5 oz.) cans great northern beans, drained

2 (11 oz.) cans Green Giant White Shoepeg Corn, undrained

1 (4.5 oz.) can Old El Paso Chopped Green Chilies

2 tsp. cumin

1/4 tsp. hot pepper sauce, if desired (I did not use because of the children)

2 oz. (1/2 cup) shredded Monterey Jack Cheese

1 tbls. chopped fresh parsley (I didn't use)

Directions:

1. Heat oil in large saucepan over medium heat until hot. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.

2. Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.

3. To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

You will receive this meal fully cooked. Defrost in refrigerator the night before. Heat on stove till warm. Ladle into bowls and garnish with cheese. I have also provided bread to go with the meal and the cheese for the topping. I hope you enjoy it! Brooke