1 1/2 c. olive oil
8 lg. yellow Spanish onions, minced
15 cloves garlic, minced
8 sweet red & green peppers, seeded, cored & diced
12 jalapeno peppers, seeded & minced
3 c. chipotle chilies, diced
3/4 c. chili powder
2 tbsp. toasted cumin seeds
1 1/2 tbsp. ground coriander
8 (16 oz.) cans tomato puree
8 c. Italian plum tomatoes, chopped
10 c. turkey (or chicken) stock
Salt to taste
12 c. white beans (Navy beans), dried
Olive oil
8 lbs. ground turkey
8 lbs. raw turkey breast, cut in 3/4" cubes

Soak beans overnight, then cook according to package instructions. Heat the olive oil in a heavy skillet and saute the onion and garlic until translucent. Add the peppers and continue sauteing for about 10 minutes. Stir in chili powder, toasted cumin seed, ground coriander and cook for 5 minutes. Add rest of ingredients (except turkey) and simmer over medium heat for 15-20 minutes.

In the meantime, heat olive oil and lightly saute turkey just until cooked (do not overcook). Add to bean mixture and simmer for another 5 minutes. Can be refrigerated and served the next day, or serve immediately.

GARNISH:

Place in bowls for your guest to garnish their chili: Cilantro leaves, grated Monterey Jack cheese, sour cream, sliced scallions, sliced avocado.