Hearty, satisfying chili made with turkey, kidney beans and crushed tomatoes, simmered to perfection and easy to freeze for convenient meal prep well in advance.

INGREDIENTS
- 3 tbsp Coconut Oil
- 2 Medium/Large Yellow Onions, chopped
- 4 Garlic Cloves, finely chopped
- 2 pounds Ground Turkey
- 28 ounce can Crushed Tomatoes
- 1 cup White Wine
- 2 tbsp Chili Powder
- 1 1/2 tbsp Cane Sugar
- 1 tbsp Fresh Oregano, finely chopped
- 1 tbsp Kosher Salt
- Freshly Ground Black Pepper
- 2 cans (38 ounces total) Red Kidney Beans, drained and rinsed

INSTRUCTIONS
STEP 1: Warm a dutch oven over medium heat

STEP 2: Add coconut oil and onions to the pan and sauté until just starting to brown, around 6 minutes

STEP 3: Add garlic and sauté for another minute

STEP 4: Add ground turkey and cook stirring until the meat is browned, around 5 minutes

STEP 5: Add all remaining ingredients

STEP 6: Mix gently so all ingredient are thoroughly combined

STEP 7: Once the chili comes to a gentle simmer, partially cover, reduce heat to low and let cook for at least an hour

STEP 8: Serve when ready or cover and let simmer as long as needed

Full recipe with instructions can be found here:
http://bit.ly/3FZRb3g