Turkey Chili for a crowd (12 servings)

In a recent perusal through my recipes, I came across this one which was hand copied from a Betty Crocker slow-cooker recipe cookbook one of my friends had purchased. Having inherited my mother's 1970ish hand wash only vintage Rival crockpot and preferring to use as few pots and pans as possible, I chose to copy this recipe as it was quick to make and one of the few in the book which used one 6 quart pot on stove top. Where this recipe makes a good amount of chili, leftovers can be frozen then thawed and eaten within three months. 

Turkey Chili 

2 pounds ground turkey 

2 cups chopped onions 

3 28 ounce cans whole tomatoes, undrained 

3 16 – 15 ounce cans kidney, lima, black or chili beans 

1 15 ounce can tomato sauce 

¼ cup chili powder 

1 tablespoon ground cumin 

½ teaspoon black pepper 

Using a 6 quart dutch oven or 8 quart stockpot, cook turkey and onions over medium heat for 15 minutes or until turkey appears to be cooked through. Stir in remaining ingredients, breaking up whole tomatoes. Heat to boiling, then reduce heat. Simmer uncovered for 1 ¼ hours.