1 medium onion, chopped
1 Tablespoon of vegetable oil
2 garlic cloves, chopped
1 pound of ground turkey
1 Tablespoon of chili powder
2 teaspoons of ground cumin
3 Tablespoons of tomato paste
1 (28 oz.) can of diced tomatoes3 cans of kidney (dark and light) and chili beans - 1 of each - rinsed and drained- except for the chili beans
2 cups of chicken broth
1 teaspoon of salt
1/2 teaspoon of pepper
Assembly:1. Saute chopped onion in hot oil in a large Dutch oven over medium-high heat for 5 minutes; add garlic - 1 minute.
2. Add turkey, chili powder, cumin, salt , and pepper - cook, stirring often, until meat crumbles and is no longer pink.
3. Stir in tomato paste - 2 minutes. Add tomatoes and cook for about 5 minutes.
4. Add the rest of the ingredients and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, 30 minutes.
Freezing day:1. Let chili completely cool and place in gallon size bags.
2. Freeze flat.
1. Thaw completely.
2. Heat in a pan or in a crock pot - you may need to add more liquid - broth or water.