Our friend Lisa recently had a party and served a really chunky, packed-full-of-goodies chili.
She was kind enough to share the recipe, which I tweaked based on what sounded good and what I had in the pantry.
Kitchen sink chili
1 pound ground turkey
1 chopped onion
4-5 cloves garlic, minced
2 cups celery
1 tablespoon dried oregano
15-ounce can tomato sauce
7-ounce can of chopped green chilies
2 15-ounce cans chopped stewed tomatoes
5 15-ounce cans of beans (I used one can each of pinto, black and cannellini beans and two cans kidney beans)
2 4-ounce cans of chopped mushrooms
1 package of taco seasoning
1 package of Hidden Valley Ranch Salad Dressing Mix
2 cups frozen white corn
Brown turkey until just slightly pink in a large soup pot. Add onion, garlic, celery and oregano and finish cooking the meat. Pour contents of cans, without draining any of them, into pot. Add taco seasoning and dressing mix. Allow to simmer, covered, at least 30 minutes, before serving.