7-Can Chili

3 T olive oil
1 onion, diced
2 carrots, peeled and shredded
1 green pepper, diced
1 jalapeno pepper, finely diced
3 large garlic cloves, minced
3 T chili powder
2 t cumin seed
1 t dried oregano
1 stick cinnamon
2 bay leaves
3 whole cloves
6 whole allspice
1/4 c raisins
1-15 oz can white beans
1-15 oz can black beans
1-15 oz can kidney beans
1-15 oz can red beans
1-8 oz can corn
2-14 oz cans diced tomatoes
1 pt chicken stock
1 lb ground turkey

Heat 2 T olive oil in a large soup pot. Add the onions, carrots and peppers, and cook over medium heat until the onions are browned and soft (stir often). Add the garlic and cook an additional one or two minutes.

Add the spices (except the cloves, allspice, and cinnamon stick) to the vegetables, mix well, and cook over low heat for another couple minutes. Put the cloves and allspice in a tea ball, and add to the pot.

Add the cinnamon stick, raisins, beans, corn, tomatoes, and chicken stock. Stir well. Raise the heat to medium, and bring the soup to a boil. Cover and reduce heat to low.

In the skillet, heat 1 T olive oil, and brown the turkey. Season with salt, if desired. Add the turkey to the chili, and continue to simmer the soup over very low heat for at least a couple of hours. Stir every so often.

This chili tastes better the next day, but you probably won't be able to resist the temptation to eat it immediately.