1¼ pounds lean ground turkey*
1 Tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 Tablespoons flour
¼ teaspoon oregano
¼ teaspoon freshly ground pepper
3 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
Freshly ground black pepper to taste
2 (10-ounce) cans Rotel diced tomatoes and green chilies
2 (8-ounce) cans tomato sauce
1 (16-ounce) can black beans, drained and rinsed well
Chopped green onions or chives for garnish if desired
Tortilla chips
Shredded cheddar cheese

Cook and crumble ground turkey in a large Dutch oven over medium heat until browned. Pour into colander and rinse with hot water until water runs clean. Take handfuls and rub between hands to crumble into fine pieces. Rinse again.

Heat olive oil in the same Dutch oven over medium heat. Add onions; sauté until tender, about 5 minutes. Add minced garlic; sauté until fragrant, about 30 seconds.  Add browned turkey, flour, chili powder, cumin oregano, freshly ground pepper and salt. Stir to mix well.  Add Rotel tomatoes and green chilies, and tomato sauce; mix well. Cover and simmer over low heat for 1 hour. Add black beans; cover and simmer an additional 30 minutes.

Serve Chili in bowls topped with shredded cheddar cheese, chopped green onions, and tortilla chips on the side.  (Yield: 6 servings)

*May also use ground beef in place of the turkey.

Variation: Serve warm chili on a bed of shredded lettuce and chopped tomatoes to make a taco salad. Garnish with chopped onions, crushed tortilla chips and shredded cheddar cheese.