1 pound red kidney or pink beans
5 cups canned whole tomatoes
1 pound green pepper, chopped
1 tablespoon oil
1½  pounds onions, chopped 2 cloves garlic, crushed
½ cup chopped parsley
2 ½ pounds ground turkey breast or sirloin (coarse or chili grind)
½ (to 1) pound ground lean pork
1/3 cup chili powder
2 tablespoons salt
1½ teaspoons pepper
1 ½ teaspoons cumin seed

Soak beans by preferred method found on this site.  Drain beans and in a four-quart cooking kettle add enough fresh water to cover beans, then simmer, covered, until beans are tender (approximately 1 to 1 ½ hours).  Saute green pepper in oil for 5 minutes, then add onions and cook until tender, stirring often.  Add garlic and parsley.  In a seaparate skillet, brown meat for about 15 minutes.  Add meat to the onion mixture, stir in chili powder and cook for 10 minutes.  Combine all ingredients, including the spices in the large kettle and simmer covered for one hour then uncovered for another 30 minutes.

This recipe makes a geneorus amount of chili.  It’s great for a party or even for the family since the leftover can be frozen for future use.