Turkey Chili

Because there is a superfluous whole turkey in my freezer... I think we're going to have turkey coming out of our eyeballs this month.

2 c. chopped onion
4 garlic cloves, chopped fine
1 c. chopped green pepper
1/4 c. olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 tbl. tomato paste
3/4 c. chicken or turkey stock
2 tbl. chili powder (or up to 4 tbl. if you like it really hot)
1 tbl. cumin
1 tbl. red pepper (cayenne)
1 tea. dried oregano
1 tbl. salt, plus more if desired to taste
1/2 tea. black pepper
3 - 4 c. of shredded, cooked turkey meat

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Makes about 12 cups. Serves 8.