Philip Anderson: Hi! I am Chef Philip Anderson, Harris Teeter's Executive Chef. I am going to show you how to make Turkey Chili today. The ingredients are 2 fifteen-and-a-half ounce cans of kidney beans, 2 fourteen-and-a-half ounces of stewed tomatoes, 2 (1.

25 ounce) packages of chili seasoning mix, 1 (4 ounce) can of diced green chili, 1 (6 ounce) can of tomato paste, 1 onion, 12 ounces of turkey meat, salt and pepper to taste.

Okay, this recipe will feed eight people. And just to demonstrate I am just - I'll cut everything in - all the ingredients in half to make a smaller amount. Now this is really, really simple. All we are going to do is, we are going to take all of these ingredients except for the turkey and we are going to put it in a pot, stirred it up and put it over a low flame.

As you can see I just combined everything and I am stirring it up, it's pretty thick and as it gets heated up, it's going to thin out just a little bit. But this is a pretty thick chili. So about 50 minutes on low heat and then stir it occasionally. If you don't have anything else to do you can stir it the whole time, but that's highly unlikely. So nice and mixed, it's a low flame you can leave it, keep it low in about 50 minutes, we'll add the turkey.

Now with have this chili on, very low flame for about 50 minutes. Now that -- it's pretty thick chili. You can add a little bit of water if you wanted to, just thin it to the desired viscosity that you want. So now we are going to add in our turkey. Now I have cut the turkey in dices, they are pretty even. Each piece is about the same size and so this size is pretty close to the size of the kidney bean and so it marries up really with the chili and it should only take about 2 or 3 more minutes and the chili, still over the low flame and you can have a nice bowl of turkey chili. Enjoy!