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Ingredients
- 10 cups navy beans
- 1 1/2 bag diced onions
- 2 stalks celery, diced small, include leaves
- 1/4 cup oil
- 1/2 cup cumin
- 1/4 cup oregano
- 1/2 cup fresh minced garlic
- green chilies
- diced green peppers
- 10 lbs ground turkey
- low sodium chicken basse
- salt pepper
- 1 qt heavy cream
Directions
- 2 days before: soak navy beans overnight
- 1 day before: drain and cook navy beans for 3 hours or until soft
- In oil, saute onions and celery until light brown.
- Add cumin, oregano, garlic, green chilies, and green peppers, saute 1 or 2 minutes.
- Add ground turkey; stir and chop up turkey so it does not stick in clumps for 4-5 minutes.
- Add 3 gallons of water and low sodium chicken base with salt, pepper, and heavy cream. Cook over low heat.
- Add beans; cook until water is evaporated and chili is thick.
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