"A delicious chili recipe that focuses on flavor instead of heat. This recipe yields a LOT of chili. I like to freeze leftovers--great on baked potatoes, as chili mac when combined with elbow macaroni, and of course just on their own."
Combine ground turkey, onion, and chili packet on the stove on med-high heat until browned. Put in crock pot.
Using a strainer, combine and thoroughly rinse dark red kidney beans, light red kidney beans, Northern beans, and mushrooms. Empty can of tomatoes into strainer but do not rinse. Shift contents in strainer from side to side to get rid of extra liquid.
Place entire can of chili beans, dressing, celery, and strainer contents into crock pot. Stir well, cover, and refrigerate over night. Cook in crock pot on low for 10 hours.