Ingredients:

2 tablespoons (1/4 stick) butter
1 cup chopped red onion
2 large celery stalks, chopped
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) stewed tomatoes with chiles
1 cup water
1 (8-ounce) can tomato sauce
4 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon cumin
1 tablespoon dried thyme
1 teaspoon oregano
1 teaspoon cayenne pepper
1 (15 to 16 ounce) can kidney beans, drained
1 (12-ounce) can whole kernel corn, drained
4 cups diced cooked turkey

recipie for the making, cooking Recipe:

Melt butter in heavy large saucepan over medium heat. Add onion and celery and saute until vegetables begin to soften, about 5 minutes. Add spice mixture to saucepan. Toast spices until aromatic. Add chicken broth, tomatoes (always select tomatoes with firm skin) and water, tomato sauce. Mix in beans and corn. Bring mixture just to boil. Reduce heat to medium-low and simmer chili until heated through, about 3 minutes. Season with salt, pepper, and additional red chile pepper, if desired.