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Chili

1 lb. carrots
1 lb. zucchini
1 lb. onions
1/4 c. vegetable oil
3 lbs ground turkey or beef
1 tbsp. minced garlic
4 28-oz. cans crushed tomatoes in puree
15 oz. can tomato sauce
2 tsp. salt
38-oz kidney beans
2 or more tablespoons chili powder

In the food processor, chop carrots, onions and zucchini. Heat
vegetable oil in a 6 quart pot. Add vegetables. Cook over
medium-high heat 15-20 minutes, stirring 3 or 4 times until almost
tender.

Put ground turkey and garlic in an 8 quart pot. Cook, breaking up
meat, until it is no longer pink. Stir in the vegetables, crushed
tomatoes tomato sauce and salt. Bring to a boil; reduce heat to
medium-low. Simmer 15 to 20 minutes for flavors to develop.

You will have about 22 cups of meat sauce. You can use the sauce
as is for spaghetti sauce or freeze some for future chili.

With 7 cups of the meat sauce, add kidney beans and chili powder.
Top with shredded cheese and onions.

Refrigerate up to 5 days. Freeze up to 4 months.

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