Spicy Turkey And Eggplant Chili - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 medium eggplant, chopped
1 large onion, chopped
1 Tbsp. chili powder
3/4 tsp. cayenne pepper
1 lb. ground turkey
1 (16 oz.) can black beans, rinsed and drained
1 (16 oz.) can red kidney beans, rinsed and drained
1 (8 oz.) can tomato sauce
2 celery stalks, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
1 tsp. ground cumin

Preparation

Heat oil in large skillet over medium heat.
Add eggplant, onion, chili powder and cayenne pepper and cook until vegetables are tender, stirring frequently, about 7 minutes.
Add turkey and cook until no longer pink, breaking up with back of spoon, about 5 minutes.
Add all beans, tomato sauce, celery, bell pepper, garlic and cumin.
Bring to simmer.
Cover and simmer 30 minutes, stirring frequently.
Chili can be prepared 1 day ahead.
Cover and refrigerate.
Rewarm over medium heat, stirring frequently. Ladle chili into bowls and serve.