This is a really easy and simple recipe for a “lighter” version of chili. I like to use the lean turkey to cut back on the fat and heaviness of traditional chili. But I make up for it in flavoring the chili with generous amounts of jalapeno, onion and garlic. The chili is also packed with protein rich kidney and pinto beans. You can eat a bowl of this and be stuffed for hours!
I love to serve chili with a selection of tasty garnishes and tortilla chips or a bug hunk of cornbread with honey.

I large yellow onion, chopped
¼ cup vegetable oil
4 cloves garlic, finely minced
3 jalapenos, finely minced
1.2 lbs of lean ground turkey
28 oz can of crushed tomatoes
3 cans pinto beans
2 cans red kidney beans
2 Tbs chili powder
3 cups chicken broth

In a large, heavy pot, heat ¼ cup vegetable oil over medium heat. Add the onion, and sprinkle with kosher salt. Let the onions fry in the oil and get soft- this should take about 5-8 minutes. Add the jalapeno’s and garlic and let them cook until soft but not browned. If the pot is getting dry, add 1 cup of broth and simmer everything together. Add the turkey meat and with a large spoon, break up the turkey into bite sized pieces. It should be mixed in with the onion, garlic and jalapeno. When it is most of the way cooked through, add the beans and the crushed tomatoes. Gently combine all of the ingredients and mix in 2 Tbs of chili powder and 1 Tbs of salt. Add the remaining 2 cups of chicken broth. Simmer covered on very low heat for about an hour. Feel free to season it with additional chili powder or salt and pepper to suite your tastes.

Serve hot with cheddar cheese, avocado and sour cream for garnish.