6 oz. wheat meat
Celery tops
1 onion, sliced
Poultry seasoning to taste
1 c. chopped onions
1/2 c. chopped celery
1/3 c. chopped green pepper
3 cloves garlic, minced
1 1/2 c. broth from cooking turkey
1 (28 oz.) can tomato sauce
1 (15 oz.) can tomato sauce
2 tbsp. tomato paste
1 tbsp. onion powder
2 tbsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1 tsp. oregano
1 tbsp. soy sauce
Dash of cayenne pepper
1 1/2 c. cooked pinto beans
1 c. cooked kidney beans

Place the wheat meat in a non-stick baking dish with 1 1/2 cups water. Add the celery tops and sliced onion; sprinkle with poultry seasoning. Saute the chopped onion, celery, green pepper, and garlic in 1/2 cup of the water. Add the remaining ingredients, except the wheat meat and beans. Simmer the sauce, uncovered, for 45 minutes, stirring occasionally.

Meanwhile, dice the wheat meat. Add 1 cup of the diced wheat meat and all the beans to the chili. Cook and stir about 5 minutes more.