Amount	Ingredient
4-5	Bay leaves
2	bay leaves (fresh, if possible)
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
1 Cup	chopped celery
1/2 to 1 Cup	chopped green scallions
3 Cups	chopped onions
4	Cinnamon sticks
As needed	cold water
1 Quart	cold water (add more as needed)
As needed	cornbread sticks or corn muffins
1 Teaspoon	dried chili pepper
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
2 Cloves	fresh garlic, smashed
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
1/2 to 1 Cup	grated sharp Cheddar cheese
1	Green jalapeno, sliced thin
2-1/2 Pounds	GROUND TURKEY
1	jalapeno pepper, cut in half
2 Teaspoons	kosher salt
2 Large	limes
1 Cup	peeled and chopped carrots
2 Cups	peeled and finely diced turnip
2 Cups	peeled, seeded and finely diced butternut squash
1	Red jalapeno, sliced thin
1 Teasponn	salt
1 Cup	sour cream
4 Tablespoons	spice blend (equal parts ground coriander, cumin, fennel seed)
1/2 Cup	watermelon radish, sliced thin into small matchsticks
2 Dried	whole ancho chili peppers
2	whole chipotle peppers