turkey vegetable chili

1/2  cup		large onion, chopped
2		large cloves of garlic, minced
2  teaspoons		olive oil
1  lb.		ground turkey
28  ounces		diced tomatoes
2  tablespoons		tomato paste
15-1/2  ounces		Bush's best cannoli beans
2		jalapeno peppers, finelies chopped
1/2  cup		large red pepper, chopped
2		fresh carrots,s sliced
1  cup		celery stalks, diced
1  cup		corn kernals
5  teaspoons		brown sugar
2  teaspoons		chili powder
1  teaspoon		curry powder
1  tablespoon		oregano
1/2  teaspoon		kosher salt
1/2  teaspoon		coriander
1/8  teaspoon		ground allspice
1/2  teaspoon		Ground Cinnamon

Tip: For nutritional information on all the ingredients in turkey vegetable chili just click on each ingredient name. Then adjust the serving size for any turkey vegetable chili ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In dutch oven, saute the onion and garlic in oil until the vegetables are softened.
Add the meat, browning it and stirring it to break up the pieces.
Add the tomatoes and tomato paste and all the seasonings. Heat the mixture until it is bubbly, reduce the heat, cover the pan, and simmer the chili for about 30 minutes.
Add the bean, jalapeno peppers, red peppers, carrots, and celery. Simmer the chili, covered, about 20 minutes longer or until the carrots are softened. Add corn kernels at last 10 minutes to the pot.