White Bean Chili

Jennie-O Ground Turkey,1 lb. chub
Yellow Onion, 2 medium, raw, chopped
Yellow Bell Pepper, 1/4 pepper, chopped
Fresh Garlic, 3 cloves chopped
Oregano, ground, 2 tsp
Beans, white, 4 cans, drained & rinsed
Extra Virgin Olive Oil, 1 tbsp.
Jalapeno pepper, 2 raw minced
Cumin, 2 tsp.
Cayenne Pepper, 1 tsp. or to taste
Pace Salsa, Medium, 1 cup
Rapunzel Vegan Vegetable Bouillon (No Salt Added) 2 cubes
Purified Water, 6 cups
Canola Cooking Spray
Whole Wheat Flour, 1/2 cup

Makes 4.5 quarts or 18 1-cup servings

Spray saute pan & saute raw veggies, including garlic, for a minute or so. Add ground turkey & drizzle olive oil over pan; continue sauteeing turkey with the veggies, until turkey loses pink color. Meanwhile, dissolve bouillion cubes in 1 cup boiling water & drain & rinse beans. Transfer turkey & veggies to 5 quart pot, making sure to deglaze saute pan with some of the water. Then add rest of ingredients except flour.

Simmer at least an hour, longer if you like, just don't reduce beans to mush. 5 minutes before done, mix 1/5 cup water with flour until smooth, then gradually stir into chili. Cook 5 more minutes to thicken.

Number of Servings: 18

Recipe submitted by SparkPeople user THEWYRDWOMAN.