INGREDIENTS:

• 5‐Pounds Ground Turkey
• 1‐46oz Tomato Juice
• 1‐46oz Vegetable Juice
• 4‐15oz Chili Beans
• 2‐15oz Black Beans
• 2‐15oz Dark Red Kidney Beans
• 2‐15oz Light Red Kidney Beans
• 2‐15oz Cannellini Beans
• 2‐15oz Great Northern Beans
• 2‐15oz Navy Beans
• 2‐15oz Pinto Beans
• 8‐TBSPs Onion Powder
• 4‐TBSPs Durkee Chili-Pronto (seasoning)
• 4‐TBSPs Chili Powder
• 2‐TBSPs Cayenne Pepper
• 1‐TBSP Crushed Red Pepper Flakes
• 1‐tsp Garlic Salt
• 1‐tsp Black Pepper
• Large Stock Pot

DIRECTIONS:

1. In a large pan (or stock pot), brown the ground turkey. Make sure to crumble it up into smaller chunks as it cooks.
2. If using a separate pan, move the browned, ground turkey to a very large pot.
3. Place over medium heat and add all the spice ingredients.
4. Stir in the spices to distribute evenly throughout the browned, ground turkey.
5. Add all the beans and the tomato and vegetable juices and mix to evenly distribute all the ingredients.
6. Heat the whole batch thoroughly and serve warm.

Notes:
This makes A LOT of chili.
I like to serve it with cheese-flavored crackers on top, or cheese and plain, fat‐free yogurt.
Ladle leftover chili into plastic containers and refrigerate if eating within a couple weeks, or freeze for later meals.