| 1 | Chop carrots, zucchini and onions in the food processor. |
| 2 | heat ?cup vegetable oil in a 6 quart pot. |
| 3 | Add vegetables. |
| 4 | Cook over medium-high heat 15-20 minutes, stirring 3 or 4 times until almost tender. |
| 5 | put 3 lbs. |
| 6 | Ground turkey (or beef) and 1 tbsp. minced garlic in a 8 quart pot. |
| 7 | Cook, breaking up meat, until it is no longer pink. |
| 8 | Stir in the vegetables, four 28-oz. |
| 9 | Cans crushed tomatoes in puree (drain some of the juice or it might be too watery), a 15 oz. can of tomato sauce and 2 tsp. salt. |
| 10 | Bring to a boil; reduce heat to medium-low. |
| 11 | Simmer 15 to 20 minutes for flavors to develop. |
| 12 | you will have about 22 cups of meat sauce. |
| 13 | You can use the sauce as is for spaghetti sauce or freeze some for future chili. |
| 14 | (or you can decrease proportions and make less to begin with). |
| 15 | with 7 cups of the meat sauce, add 38-oz. |
| 16 | Of kidney beans and 2 or more tablespoons chili powder. |
| 17 | Top with shredded cheese and onions. |
| 18 | refrigerate up to 5 days. |
| 19 | Freeze up to 4 months. |
