Italian Chicken Chili

3 pounds ground turkey (or chicken)
2 onions chopped
2 large or 1.5 cups baby carrots, grated
6 cloves garlic
1/3 cup balsamic vinegar
1 bay leaf
4 roasted red peppers(jarred is fine) drained
3 cans chicken broth
5 sprigs thyme
2 tablespoons chili powder
2 teaspoons paprika
3 tablespoons rosemary

In a large pot, cook the ground meat. When browned, add the onions, carrots, garlic & bay leaf. Cook until onions are translucent. Drain. Stir in balsamic vinegar and allow to marinate. While marinating, puree the peppers.( I had to add some chicken brooth to peppers to get enough volume in the mixer to puree). Add the pureed peppers, the chicken brooth, chili powder, paprika and thyme to the mixture. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes. Remove bay leaf before serving. Enjoy! Makes about 8 1cups bowls.

Number of Servings: 8

Recipe submitted by SparkPeople user CHEESEHEAD223.