Serve this chili with pasta, rice or a baked potato and a large tossed salad.
2 teaspoon vegetable oil
1 onion, chopped
1/2 lb lean ground turkey breast, no skin
1 can (15 oz) pinto or kidney beans, with juice
1 can (15 oz) diced tomatoes (with no added salt), with juice
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin (optional)
1 teaspoon dried oregano leaves
1/3 cup water
Heat the vegetable oil in a Dutch oven or large pan over medium-high heat. Sauté the onion briefly and add the ground turkey. Cook until the turkey is no longer pink; then add the rest of the ingredients. Bring to a boil. Lower heat and simmer for 10 minutes.