Turkey Chili

• 1 T. olive oil
• 1 lb. ground turkey
• 4 lg. garlic cloves, chopped
• 1 lg. onion, chopped
• 2 green peppers, chopped
• 2 red peppers, chopped
• 1 (28 oz.) can diced tomatoes, undrained
• 1/4 c. tomato paste
• 1/2 tsp. salt
• 1 T. sugar
• 3 tsp. ground chili powder
• 1-1/2 tsp. dried oregano
• 1-1/2 tsp. ground cumin
• 1 (15 oz.) can each black, kidney and pinto beans, drained and rinsed

Heat the olive oil in a large pot. Add in the turkey, garlic, onions and bell peppers. Stir, breaking up the turkey as it cooks. When the meat is cooked and the vegetables barely tender, stir in the tomatoes, salt, tomato paste, sugar and spices. Bring to a boil; then reduce heat and simmer for 30 minutes.  Add beans; simmer 15 minutes longer.

I don't know how this freezes; I've never attempted.  This makes a BIG pot of chili, but it's one of those things where, the longer it sits, the better it tastes.  After having it as dinner one night, it serves as a lunch option throughout the week.

Great with a dollop of sour cream ;).

Turkey Meatloaf

• 2 eggs (or 3 egg whites)
• 1/2 c. ketchup
• 2 T. Worcestershire sauce
• 1 heaping teas. Dijon mustard
• 1 c. bread crumbs
• 1 c. finely chopped red pepper
• 1/2 c. finely chopped onion
• 2 cloves garlic, minced
• 1 teas. poultry seasoning
• pepper, to taste
• 2.5 lb. ground turkey

Combine all ingredients well. (I just throw everything together in my stand mixer) Shape into a loaf in a greased casserole dish. Bake uncovered at 350 for 1-1/2 hours. Let stand for 10 minutes before slicing.

To freeze: After mixing ingredients, shape into a loaf and flash freeze before wrapping tightly in plastic wrap, then foil. Store up to a month in freezer. When ready to bake, add another 30 minutes to cooking time.
I have found that the cooked loaf also freezes well. Allow to cool completely, then wrap and freeze. When ready to serve, warm in microwave or a slow oven.