Arizona Sun-Dried Tomato Chili - cooking recipe

Ingredients

1 lb ground turkey
8 ounces mushrooms, sliced
2 (4 ounce) cans chopped green chilies
1 tablespoon garlic, chopped
12 ounces tomato paste
3 (15 ounce) cans great northern beans, drained and rinsed
7 ounces sun-dried tomatoes packed in oil, drained and coarsely chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon salt
chopped fresh cilantro (to garnish)

Preparation

Brown turkey, mushrooms, chilies and garlic in a large non-stick skillet over medium high heat for 10 minutes or until turkey is no longer pink, stirring occasionally.
In a large saucepan, add the tomato paste, beans 6 Cups water, sun dried tomatoes and all spices.
Add turkey to the saucepan and bring to boil.
Reduce heat to medium and, simmer uncovered for 20 min stirring occasionally.
Allow chili to stand 15 minutes before serving.