Recipe: Turkey Chili (using ground turkey)

Turkey Chili (using ground turkey)
rec.food.cooking/Maury Neiberg/1990

Here's a recipe that I've adapted from the Weight Watcher's Favorite Recipe Cookbook that's become a great favorite.

7 ounces lean ground turkey
1 small green pepper, chopped
1/2 to 3/4 lb mushrooms, chopped (optional)
1 small onion, chopped
2 to 3 cloves garlic
1 hot pepper (optional or to taste i use 2 Serrano or 1 to 2 jalapeno peppers)
2 cups canned crushed tomatoes*
1 small can tomato paste*
1/2 teaspoon ground red pepper
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon vinegar (I use rice vinegar, but any plain vinegar should do)
1 bay leaf
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 1/2 teaspoon cumin
salt to taste
1 can kidney beans (optional - I usually don't use this)

*Instead of the crushed tomatoes and tomato paste you can use either 1 cup tomato sauce and 1 cup water or 1 cups tomato sauce. When I have it, I use 2 cups enchilada sauce and adjust the spices. Then if it doesn't look thick enough I add tomato paste.

Spray large nonstick skillet with sides or nonstick saucepan with Pam. Heat over medium-high heat.

Cook onions, peppers, and garlic until onions begin to be translucent. Crumble in ground turkey and cook until browned.

Add all other ingredients and simmer for 25-30 minutes. After first 5 minutes, adjust seasonings to taste.