Three-Bean Mexican Chili

1 c. chopped onion
1 c. chopped green bell pepper
2 cloves garlic, pressed
1 tbsp. oil
1 lb. ground turkey or ground beef
1 can (28 oz.) brick oven baked beans, undrained
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
2 cans (14.5 oz.) Mexican-style stewed tomatoes, drained and chopped
3 c. mild salsa
1 c. chicken broth
1 tbsp. chili powder

Heat oil in large pot over medium heat. Add meat, onion, garlic, and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1-gallon Ziploc freezer bags. Lay flat to freeze.

To Serve:
Thaw in refrigerator. Reheat on stovetop or in crockpot. Serve garnished with shredded cheddar cheese, if desired. Makes 10 servings.