Recipe: Cape Cod Cranberry-Turkey Chili (using ground turkey)

Cape Cod Cranberry/Turkey Chili
Servings: 10

2 pound Ground Turkey
2 16 oz.) can tomatoes, cut up
2 15 1/2 oz.) can red kidney beans, drained
6 ounce Cape Cod Cranberry Salsa (recipe follows)
1/2 cup onion, chopped
1/4 cup dry red wine
or use:
1/4 cup chicken stock/broth
5 to 2 tablespoon chili powder (or to taste)
1/2 teaspoon ground cinnamon
1 bay leaf, whole, crushed

Cape Cod Cranberry Salsa
(Place following ingredients in food processor and pulse on/off until minced. Do not over process.)
1/2 cup cranberrries, fresh
or use:
1/2 cup cranberries, frozen
1 rib celery, peeled, stringed, chopped
1/2 medium onion (red Bermuda)
2 Jalapeno chili peppers, seeded
2 clove garlic, minced
1 large tomato, peeled, seeded
2 to 3 tablespoon cilantro, chopped
1 medium lime, juiced

In 4-qt deep pot cook turkey until no longer pink. Stir in undrained tomatoes, drained kidney beans, cranberry salsa, onion, wine/broth, chili powder, cinnamon, and bay leaf. Bring to boiling point and reduce heat. Simmer, covered for 2 hours, stirring occasionally.