Beat-The-Holiday-Rush Beans

• 1 lb. ground turkey
• 1 large (10 oz.) onion, chopped
• 4 cloves garlic, minced or pressed
• about 4 c. regular strength chicken broth
• 1 can (about 15 oz.) each kidney beans, lima beans, pinto beans and garbanzo, drained and rinsed
• 3/4 c. catsup
• 1/3 c. firmly packed brown sugar
• 2 Tbsp. red wine vinegar
• 4 tsp. ground dried mustard

1. In a 5 to 6-quart pan, break turkey into chunks; add onion, garlic and 1/2 cup chicken broth.
2. Stir often over medium-high heat until liquid evaporates and meat and onion start to brown.
3. Add another 1/2 cup broth.
4. Stir to release browned bits.
5. Boil dry as in preceding step.
6. Repeat, adding liquid and boiling dry until meat and onion are well browned, 2 or 3 more times.
7. Stir in 1 1/2 cups broth, kidney, lima and pinto beans, garbanzo, catsup, sugar, vinegar and mustard.
8. Cover and simmer gently until flavors are blended, about 1 hour.
9. Stir often.
10. If making ahead, let cool. Cover and chill up to 3 days.
11. Reheat to serve.
12. Serves 6.

ground turkey, onion, garlic, regular strength chicken broth, kidney beans, catsup, brown sugar, red wine vinegar, ground dried mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897191 (may not work)