Fat Free Three Bean Turkey Chili

You'll need at least a 5 qt GOOD pot for this chili

Ingredients:
1 lb extra lean ground turkey
1 1/2 cups chopped onions, or frozen pearl onions
1 cup dry pinto beans
1 cup dry black beans
1 cup dry red beans
14.5 oz can of petite diced tomatoes
6 oz can tomato paste
10 cups water
10 beef bouillon cubes
(OR 10 cups beef stock in place of the water and bouillon)
1 TB spoon Salt (Taste throughout to check for salt content.  Bouillon or stock can be on the salty side, so salt to taste.)
1/2 TB spoon ground pepper
2 TB spoons chili-lime-rub (I used The Pampered Chef blend.
2 teaspoons Southwest Seasoning Mix (I used The Pampered Chef blend.)
1 TB spoon Worcestershire Sauce
1 Large dry bay leaf
10 shakes Liquid Smoke

In your large (at least 5 Qt) heavy pot, brown the ground turkey over medium heat.  Now ... ground turkey doesn't really brown like beef does.  It really just turns a murky gray, so don't try to cook this until it looks like beef.  It just won't happen.  Once the meat is cooked, turn up the pan a little and add the onions to the meat in the pan.  Use the moisture given off from the onions to "deglaze" the base of the pan to scrape up any toasted bits of turkey left on the pan.  They are the good parts, so you want to be sure you include them.  Add all the dried beans.  Be sure you pick through them to sort out any foreign matter!  Dried beans are notorious for having rocks, dirt, and bad beans.  Be sure you're putting only clean, good quality dried beans into your foods.  Add the can of tomatoes and the can of tomato paste.  Add your 10 cups of water and 10 bullion cubes ... OR ... the 10 cups of beef stock.  Add the salt, pepper, chili-lime-rub, southwest seasoning, Worcestershire sauce, bay leaf, and liquid smoke.  Stir everything to mix in the spices and to blend the tomato paste into the liquids.  Turn it up to about a medium high and let it come to a simmer.  Then turn it WAY down to medium low, put the lid on it, and let it cook for about 4 to 6 hours.  It's done when the beans are tender.  It will only get better as it sits, so you can make this on a weekend when you have the time to let it bubble on the stove, then freeze it in portions for either lunches at work, or suppers when you get home.  Or pour it on your omelet in the morning for a pretend visit to Mexico to start your day.

You may also put all of this into a crock pot and let it cook all day on low while you're at work.  Be sure to cook the meat before hand, and make sure your crock pot will hold at least 5 quarts.

Notice there's no oil in the recipe.  Depending on the fat content in the ground turkey you buy, that's the ONLY fat in this dish.