Group A
Olive Oil - enough to coat pot
1 Extra Lean Smoked Turkey Sausage - cut into
1/4 inch half moons.

Group B
Olive Oil - enough to coat pot
1 lb of Extra Lean Ground Turkey

Group C
3 tbsp of Olive Oil
4 cloves of garlic, minced
1 14oz can Black Bean
1 14oz can Light Red Kidney Bean
1 14oz can Dark Red Kidney Bean
2 stalks of celery - cut into 1/4 inch moons
1 large Onion - diced
1 large can of whole tomatoes in puree - crushed by hand

Group D
1 tsp fresh ground pepper
1/2 tsp of ground cumin
1/2 tsp of old bay seasoning
1 tsp of salt (or more if needed)
1 tbsp of Chili Powder
1 tbsp of dark brown sugar
1 tbsp of red wine vinegar
1 tbsp of white wine vinegar
1 minced chipotle pepper in adobo sauce
1 tsp of adobo sauce

Turkey Broth as needed

Directions
Use a large pot, a dutch oven if you have one. Use High heat and when pot is hot, Add Group A. Brown sausages and retrieve them. Using same pot, add Group B. Brown turkey and retrieve them (put together with sausage). Next, Add Group C into pot except the tomatoes. When onions are translucent, add tomatoes, sausage and turkey. At this point, depending on how much liquid you have in the pot, add turkey broth to cover everything. Bring to simmer under medium heat. When simmering, add Group D and let it continue simmering for 30-45 min.

Trust me on the brown sugar and vinegar. It will give the chili a complexity and several layers of flavor (not just heat).

Serve with cheddar cheese, low fat sour cream or grated parmesan (my choice) and whole grain crackers.