Italian Chili

• 2 lbs ground turkey
• 3 tablespoons olive oil, basil infused if available
• 1 12 cups onions, chopped
• 8 garlic cloves, minced
• 2 (15 ounce) cans kidney beans
• 2 teaspoons dried basil
• 1 12 teaspoons dried oregano
• 1 12 teaspoons dried thyme
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 12 teaspoon dried rosemary
• 1 bay leaf
• 12 teaspoon black pepper
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 cups low sodium chicken broth

1. In a large pot, begin browning ground turkey.
2. As the turkey begins to brown, add onions and garlic and continue to stir until turkey is fully browned.
3. Do not drain.
4. Add tomato paste and stir until fully incorporated.
5. Add tomato sauce and stir again.
6. Slightly rinse kidney beans (does not have to be fully cleaned) and add to pot.
7. Pour in chicken broth and stir again.
8. Add spices to pot (basil, oregano, sage, marjoram, thyme, rosemary, pepper, and bay leaf) and stir until all ingredients are equally mixed.
9. Add olive oil and stir again.
10. Bring to a boil and immediately turn temperature down to low.
11. Allow chili to simmer for 1 hour to 1 1/2 hours.
12. Chili will be VERY hot so allow to cool before consuming.
13. Remove bay leaf before serving.
14. After cooling, chili can be divided into containers and frozen up to 3-4 months.
15. (To cook from frozen, allow chili to defrost about 30 minutes and warm in microwave until reaching desire temperature.
16. ).

ground turkey, olive oil, onions, garlic, kidney beans, basil, oregano, thyme, sage, marjoram, thyme, rosemary, bay leaf, black pepper, tomato sauce, tomato paste, chicken broth

Taken from www.food.com/recipe/italian-chili-441034 (may not work)