White Lightning Chili

1 Tbsp Extra-virgin olive oil
2lb Ground Turkey breast, ground chicken or diced boneless skinless chicken breast
1 large yellow-skinned spanish onion chipped
1 serrano or jalapeno pepper, seeded and minced
2 cloves garlic minced
2 Tbsp ground cumin
a couple of shakes cayenne pepper sauce
palmful chopped fresh cilantro
2 cans (14oz) chicken stock
1 can (15oz) Greath Northern/white kidney beans drained
coarse salt, to taste

Heat oil in skilled or pot over medium-high heat. Add turkey and cook for a couple of minutes, keeping the ground meat moving. Add onion, minced hot pepper, garlic, seasonings and cilantro. Reduce heat to medium and cook together for 5 minutes to soften and sweeten onion. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve.

To freeze, wait until cool put in freezer bag or container and freeze. When ready to eat, thaw in fridge or on stove, heat and eat.

Garnish individual bowls with crushed tortilla chips, cheese, green onions, tomatoes.

This is a Rachel Ray recipe. Says feeds 6. We have found that we can feed 2 adults and 2 small children and freeze enough for another meal.