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Recipe Name: Art's Turkey Chili, Revised Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 32

2 Tablespoon(s) Olive oil
2 1/2 Pound(s) Ground turkey
29 Ounce(s) Beef Broth, Canned
3 Onions, chopped
2 Whole Garlics, Crushed
3 Green/Red/Yellow Peppers
1 Pound(s) Mushrooms, sliced
1 Jar Hot Salsa, Or Your Own
12 Pound(s) Crushed Tomatoes, Canned
6 Pound(s) Red Kidney Beans, Canned
12 Pound(s) Tomato Paste, Canned
14 Ounce(s) Jumbo Black Olives, Sliced
2 Cup(s) Fresh cilantro, chopped
3 Tablespoon(s) parsley
5 Tablespoon(s) Ground cumin
1 Tablespoon(s) Ground cinnamon
1 Tablespoon(s) Basil
1 Teaspoon(s) Cayenne
3 Tablespoon(s) Chili powder
2 Tablespoon(s) Oregano
3 Tablespoon(s) Garlic powder
1 Tablespoon(s) Black pepper

Brown turkey in olive oil, drain and place in a large cooking pot (20
quart). Saute chopped vegetables and add to pot. Add remaining
ingredients (excluding cilantro and spices) to pot. Cook over medium
heat for about 1/2 hour, stirring frequently. Add spices, one at a
time, stirring well between each addition. Simmer for another 1/2
hour, stirring frequently. Adjust spices to taste. Simmer for another
1/2 hour, stirring frequently. Again adjust spices to taste. Add
cilantro when you turn the heat off. This made about 16-17 quarts.
Serve plain or over spaghetti, baked potato or rice, with grated
low-fat cheese and chopped onions on the side. Tortilla chips or
browned chunks of Italian bread are also good on the side. The chili
freezes well. Freeze in plastic quart containers for quick 2 or 3
person meals. Recipe by: Art Guyer at Posted
to KitMailbox Digest by AnnDeTar <> on Mar 9,

Nutrition (calculated from recipe ingredients)
Calories: 322
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 24.5mg
Sodium: 1960.7mg
Potassium: 2520.9mg
Carbohydrates: 55.9g
Fiber: 14.7g
Sugar: 27.4g
Protein: 21.8g

Scale this recipe to Servings [?]