2 pounds ground turkey (the cheep-o kind)
1 bud of garlic, NOT peeled but separated into cloves
1 medium onion, diced
20 mini-carrots, cut in half
1/8-1/2 teaspoon dried red peppers (depends on how hot you like it)
2 (14.5-ounce) cans diced tomatoes
1 (28-ounce) can spaghetti sauce
1 (4-ounce) can chopped green chilis
2 teaspoons dried oregano
1 (4-ounce) can sliced mushrooms
1/4 pound button mushrooms, cut in half
10 fresh basil leaves
2 (16-ounce) cans canellini beans, drained
1 (14-ounce) can pitted black olives
salt (if needed)
Begin cooking the meat in either a large wok or a heavy-bottom pan over medium heat.
When meat is half cooked, add the whole garlic cloves, the onions, cut carrots and red pepper.
(You can adjust the heat later by adding cayenne pepper at the end if not hot enough for you.)
When the meat appears to be done add the tomatoes, spaghetti sauce, chilis, oregano and both kinds of mushrooms.
Stir lightly to incorporate the basil with all the ingredients.
Allow to simmer for 10-15 minutes.
Pour in the drained canellini beans and black olives and stir gently just to mix in.
Allow 4-5 minutes for the beans to come to temperature.
Taste and adjust the heat and salt.