The class involves cooking ground turkey with a variety of vegetables, beans, and spices, then simmering to meld flavors and thicken. The result is a flexible, flavorful chili that can be adjusted for thickness, heat, and dietary needs. 

Note: Ingredients are included in the class fee. Students must bring: 6-qt (or larger) heavy-bottom pot or Dutch oven, wooden spoon for stirring, knife and cutting board, measuring spoons and cups.