Recipe(tried): Turkey Chickpea Chili (Panera clone)

TURKEY CHICKPEA CHILI
Bill B - Forest Grove, Oregon

1 cup diced onion
1 cup diced carrot
1/2 cup diced celery
2 tbsp olive oil
4 cups water
3 cups or so leftover turkey meat (light and/or dark), tear/shred into 1/2-inch pieces
1 (1 lb) can chickpeas (garbanzo beans), rinsed, drained
1 (1 lb) can kidney beans, rinsed, drained
1 (10 oz) can diced tomatoes with green chilies (Ro-Tel)
1/4 cup turkey or chicken broth (turkey jelly from pan)
1 (6 oz) can tomato paste
1 small lime, cut into quarters (squeeze juice into pot and then throw in)
1 tbsp lime juice
1 tbsp modified corn starch (mixed in 1/4 cup water)
3 tbsp chili powder
2 tbsp brown sugar
1 tbsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt and pepper each (or to taste)
1/4 tsp MSG (optional, for meatier taste)

In a large pot saute onions, carrots, celery in olive oil until onion is transparent.

Add 4 cups water to pot. Stir in the remaining ingredients.

Cover and simmer on low for 3 hours; stir every hour. Remove the 4 pieces of lime.

Makes about 8 bowls