1 lb. ground turkey
3 (16 oz.) cans dark red kidney beans
2 (32 oz.) cans Italian style tomatoes
3 onions, diced
3-4 tbsp. chili powder
2 tbsp. olive oil
1 tbsp. sugar
2 cloves of garlic, crushed
2 tsp. Worcestershire sauce

Use large saucepan from start to finish. Saute onions in oil until translucent. Remove temporarily to another container. Add broken-up turkey and cook until brown. Add cooked onions to meat after removing excess fat from meat. Add drained beans, tomatoes, chili, sugar, garlic and Worcestershire sauce. Cook for several hours until beans are tender. This chili is best when it "sets" overnight and reheated. Freezes well.