{Tasty} Turkey Chili

This recipe feeds an army, or a family that eats like one....gotta love feeding boys! We have this meal at LEAST once every two weeks and sometimes once every week, we'll never be tired of it AND it's easy to throw together!

2lb. 8oz. ground turkey
1 Tbsp. olive oil
2 onion, chopped
10 garlic cloves, minced
1/4 c. flour
2 Tbsp chili powder
2 Tbsp tomato bouillon with chicken flavor (found on the Mexican food isle)
1 tsp. sea salt
1-15 oz. can low-sodium fat-free chicken broth
2-15 oz. cans diced tomatoes
2-15 oz. cans white kidney beans (a.k.a.: canellini beans) drained and rinsed

In a large nonstick skillet cook the turkey until done. Drain any extra fat and rinse in hot water. Add turkey to a large pot and add the oil, onion, and garlic. Cook until onion in soft and translucent; juices will remain in the bottom of the pot.

Meanwhile mix the flour, chili powder, bouillon and salt. Once the turkey/onion mix is cooked add the flour mix and stir until well combined, cook for about 30 seconds to 1 minute.

Add broth, tomatoes and kidney beans to skillet and simmer 15-20 minutes or until thickened to desired consistency.