Italian Turkey Chili Master Recipe

In a large nonstick skillet, cook turkey over medium heat until no longer pink, stirring to break apart. Drain. Place in a 5- to 6-quart slow cooker. Add tomatoes, beans, broth, onion, celery, sweet pepper, tomato paste, garlic, fennel seeds, oregano and crushed red pepper. Stir to combine.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini and mushrooms. Cover and cook about 1 hour more or until tender. Stir in vinegar.

Place 3-cup portions of chili in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in refrigerator before using.