Italian Chili

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 lbs ground turkey
• 3 tablespoons olive oil, basil infused if available
• 1 1/2 cups onions, chopped
• 8 garlic cloves, minced
• 2 (15 ounce) cans kidney beans
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 cups low sodium chicken broth

Recipe

• 1 in a large pot, begin browning ground turkey. as the turkey begins to brown, add onions and garlic and continue to stir until turkey is fully browned. do not drain.
• 2 add tomato paste and stir until fully incorporated. add tomato sauce and stir again.
• 3 slightly rinse kidney beans (does not have to be fully cleaned) and add to pot. pour in chicken broth and stir again.
• 4 add spices to pot (basil, oregano, sage, marjoram, thyme, rosemary, pepper, and bay leaf) and stir until all ingredients are equally mixed. add olive oil and stir again.
• 5 bring to a boil and immediately turn temperature down to low. allow chili to simmer for 1 hour to 1 1/2 hours.
• 6 chili will be very hot so allow to cool before consuming. remove bay leaf before serving.
• 7 after cooling, chili can be divided into containers and frozen up to 3-4 months. (to cook from frozen, allow chili to defrost about 30 minutes and warm in microwave until reaching desire temperature.).