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Name: Arts Turkey Chili, Revised
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 32
Cuisine: American
Ingredients: 14 oz Jumbo Black Olives; Sliced; 1 tb Basil; 12 lb Crushed Tomatoes; (Canned); 3 tb Parsley; 1 tb Ground cinnamon; 1 tb Black pepper; 5 tb Ground cumin; 3 tb Chili powder; 12 lb Tomato Paste; (Canned); 2 tb olive oil; 3 tb Garlic powder; 1 lb Mushrooms; Sliced; 1 Jar Hot Salsa; (Or Your Own); 3 lg Onions; Chopped; 2 c Fresh Cilantro; Chopped; 1 ts Cayenne; 2 tb Oregano; 3 Green/Red/Yellow Peppers;; 6 lb Red Kidney Beans; (Canned); 2 1/2 lb Ground turkey; 29 oz Beef Broth; (Canned); 2 Whole Garlics; Crushed

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INGREDIENTS

14 oz Jumbo Black Olives; Sliced
1 tb Basil
12 lb Crushed Tomatoes; (Canned)
3 tb Parsley
1 tb Ground cinnamon
1 tb Black pepper
5 tb Ground cumin
3 tb Chili powder
12 lb Tomato Paste; (Canned)
2 tb olive oil
SPICES
3 tb Garlic powder
1 lb Mushrooms; Sliced
1 Jar Hot Salsa; (Or Your Own)
3 lg Onions; Chopped
2 c Fresh Cilantro; Chopped
1 ts Cayenne
2 tb Oregano
3 Green/Red/Yellow Peppers;
6 lb Red Kidney Beans; (Canned)
2 1/2 lb Ground turkey
29 oz Beef Broth; (Canned)
2 Whole Garlics; Crushed

INSTRUCTIONS

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 ThePoint@beachlink.com Posted to KitMailbox Digest by AnnDeTar on Mar 9, 1998

NOTES

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Arts Turkey Chili, Revised

14 oz Jumbo Black Olives; Sliced
1 tb Basil
12 lb Crushed Tomatoes; (Canned)
3 tb Parsley
1 tb Ground cinnamon
1 tb Black pepper
5 tb Ground cumin
3 tb Chili powder
12 lb Tomato Paste; (Canned)
2 tb olive oil
 SPICES
3 tb Garlic powder
1 lb Mushrooms; Sliced
1 Jar Hot Salsa; (Or Your Own)
3 lg Onions; Chopped
2 c Fresh Cilantro; Chopped
1 ts Cayenne
2 tb Oregano
3 Green/Red/Yellow Peppers;
6 lb Red Kidney Beans; (Canned)
2 1/2 lb Ground turkey
29 oz Beef Broth; (Canned)
2 Whole Garlics; Crushed

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 ThePoint@beachlink.com    Posted to KitMailbox Digest  by AnnDeTar <AnnDeTar@aol.com> on Mar 9, 1998

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Nutrition

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Serving Size: 1 Serving (528g)
Recipe Makes: 32 Servings

Calories: 67
Calories from Fat: 18 (27%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.5g
Cholesterol 23mg		7 %
Sodium 97.4mg		3 %
Potassium 228.3mg		6 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 2.7g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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