Rudy's Favorite Turkey Chili

Freezes nicely, but doesn't last long. We buy the large packages of ground turkey at a warehouse club and make up a big batch, to save time and money. Garlic is thought to help boost the immune system, so don't be shy with it. The cloves should be fresh and firm, and when mashed (with the side of the knife) and chopped they should smell sweet and not too pungent.

• Ready In: 40 mins
• Serves: 12
• Yields: 4 quarts

Ingredients

• 1 1⁄2 tablespoons extra virgin olive oil
• 2  medium sweet onions, diced (Vidalia, Maya Sweets, etc.)
• 2  green bell peppers, diced
• 8  fresh garlic cloves, minced
• 2 1⁄2-3  lbs turkey, ground (low fat)
• 4 (15 1/2ounce) cans diced tomatoes
• 2 (14 1/2ounce) cans kidney beans, rinsed
• 3  tablespoons chili powder
• 1  tablespoon cumin
• 1  tablespoon oregano, dried
• 1  teaspoon parsley, dried
• 1 1⁄2 teaspoons  chipotle  chili pepper flakes, dried (or more, to taste)
• 1  teaspoon kosher salt
•  reduced-fat sour cream
•  fresh cilantro

Directions

1. Heat a large soup pot on medium heat. Add oil, making sure the pot is not so hot that the oil smokes. Saute the onions and peppers for a minute or two, then add the minced garlic. Soften the garlic but don't let it burn.
2. Add ground turkey to the pot. Stir frequently to brown the turkey throughout. When the meat is no longer pink, carefully ladle off as much of the fat as possible. Dispose of the discarded fat by placing it in an unwanted container (such as an empty can) and freeze it - don't pour it down the drain.
3. Add tomatoes with their juices. Add remaining ingredients and stir gently. Simmer, uncovered, at least 20 minutes. Taste for seasonings, and adjust if necessary. Serve with a dollop of sour cream and a sprig of fresh cilantro.
4. If your family prefers a mildly spiced chili, omit the chipotle. For a spicier chili, add your favorite chili sauce (Tabasco, Cholula, etc.) at the table.