Taco Chili

Today, in sunny California, it is not so sunny. It is cold and this day in May feels like a day in February. I wish the cold would fly away and not come back for a long time. I am ready for the heat! In the meantime, I can still make this yummy chili that is so easy. The first time that I had this, I was at a Releif Society meeting at church. It will help warm up up on this cold rainy day!

Taco Chili
INGREDIENTS:
1 Lb. Lean Ground Turkey
½ Yellow Onion, Diced
1 ½ C. Chopped Celery
15 oz. Can of Tomato Sauce
1 Small Can Diced Green Chilies
1 or 2- 15 oz. Cans of Sliced Stewed Tomatoes
4 -16 oz. Cans of Beans (2 kidney, 1 white, 1 pinto)
1 Packet Mild Taco Seasoning
1 Packet of Hidden Valley Ranch Salad Dressing Mix
½ tsp. of Cumin
16 oz. Bag of Frozen White Corn
INSTRUCTIONS:
In a skillet or large frying pan, brown the turkey. At half way through add the onions and celery, then transfer into a large stew pot. On medium high heat add one by one the remaining ingredients. Do not drain anything, just dump them in. Heat thoroughly on low heat for 30-40 minutes. Serve with tortilla chips or crunchy tostados, shredder cheddar cheese, sour cream, and sliced avocados.
COMMENTS: This makes a huge pot. WW point value is 1 per Cup.