Italian Turkey and Spinach Chili

1. In a large skillet sauté ground turkey over medium high heat until cooked through, and no longer pink in the center. Transfer to a large bowl. (To freeze, set aside to cool.)
2. Drain and rinse great northern beans.
3. Puree onion until smooth, dice celery and carrots, mince garlic. Add to the bowl with the cooked turkey.
4. In same large bowl, combine beans, chicken stock, cooking sherry, diced tomatoes, green chilis, tomato paste, spinach, Herb de Province, basil, salt, chili powder, and bay leaf. mix well.

MAKE IT NOW

1. Transfer bowl contents to a large (approx. 5 quart) slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Garnish with minced parsley.

MAKE IT A FREEZER MEAL

1. Let the cooked ground turkey cool completely, then add remaining ingredients. Transfer to a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze flat.

THAW AND COOK

1. Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents into a large (approx. 5 quart) slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Right before serving, garnish with fresh minced parsley, if desired.