Ingredients

• 1 1/4 lbs ground lean mild italian seasoned turkey sausage
• 5 slices center cut maple flavor bacon, diced (small dice)
• 1 medium yellow onion, diced (small dice)
• 1 cup finely diced celery (include some leaves-diced)
• 1 (1 lb) jar 8 oz. Ragú® Pasta Sauce, chunky tomatoes, Garlic 'n Onion sauce
• 1 (14 1/2 ounce) can red chili beans in mild chili sauce
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 3/4 cup whole berry cranberry sauce
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 cup shredded white cheddar cheese, with cranberries
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. In a large nonstick skillet over medium-high heat, cook the turkey until no longer pink, breaking up the turkey while stirring. Transfer turkey, using a slotted spoon, to a large saucepan. Return skillet to medium-high heat and add bacon, onion and celery. Cook, stirring often until bacon lightly browns and onion and celery soften-about 5 to 6 minutes. Add skillet mixture to turkey then stir in the Ragu sauce, chili beans, black beans, garbanzo beans, cranberry sauce, chili powder and salt. Place saucepan over medium-high heat and stir until mixture bubbles. Reduce heat to low, cover and cook 20 minutes for flavors to blend, stirring occasionally.

2. Ladle chili into bowls, top with shredded cheese and cilantro leaves.

3. For Ragu Recipe Contest.