Chili : Spicy Green Chili

• 2 tablespoons vegetable oil
  
• 2 stalks celery, chopped
  
• 1 large leek, chopped
  
• 1 green bell pepper, seeded and chopped
  
• 1 pound ground pork or ground turkey
  
• 1 tablespoon cumin powder
  
• 1 (13 3/4-ounce) can chicken broth
  
• 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1/2 teaspoon salt
  
• 1 (20-ounce) can white kidney beans, drained and rinsed
  

Heat oil in 4-quart saucepan over medium heat. Add celery, leek and green pepper. Cook until tender, stirring occasionally. With slotted spoon, remove vegetables to bowl.

Cook ground meat in drippings remaining in skillet over medium-high heat until well browned on all sides, stirring frequently. Stir in cumin powder; cook 1 minute.

Return vegetables to saucepan; add chicken broth, TABASCO^® Green Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally. Add white kidney beans; simmer 5 minutes longer.

Makes 6 servings.