1 lb. ground turkey
1 (10 oz.) can Rotel diced tomatoes
1 env. chili seasoning
3 (15 oz. ea.) cans chili beans, drained
1 (15 oz.) white kidney beans, drained
1 (15 oz.) dark red kidney beans, drained
1/2 (15 oz.) can black beans, drained
1/2 (15 oz.) can corn, drained
3 (6 oz. ea.) cans tomato juice

WET SEASONING:

1 medium sized red onion
1 medium sized green pepper
6 green onions

Cube up all wet ingredients in a blender until smooth. Separate into 3 different snack size baggies. Only one bag is needed for this so freeze the other two bags.

DRY SEASONING:

1 tbsp. dried minced onion
1 tsp. chili powder
1/2 tsp. black pepper
1 tsp. garlic powder

Brown all the ground turkey (I let the fat be absorbed into the meat itself).

Add in the wet seasoning, can of Rotel and chili seasoning packet. Let sit for 5 minutes on medium heat.

Drain all excess liquid from the beans and corn cans.

Add in the beans and corn by alternating adding in beans and tomato juice and stir to help even out the chili.

Bring everything to a boil and add in the dry ingredients.

Cover and reduce heat to low. Let the chili simmer for at least 30 minutes.

Remove lid and cook for an additional 15 minutes (this step is CRUCIAL for a thick chili). Enjoy!

Note: This chili tastes the best with dairy sour cream and cheddar cheese mixed in after it is finished cooking.

Submitted by: Corey G.