Turkey & Bean Chili

Makes about 6 servings.  Freezes well.

~1 ½ lbs. ground turkey
1 large onion, chopped
2 large cloves garlic, minced
1 Tab. canola oil
1 tsp. ground cumin
¼ tsp. salt
½ tsp. black pepper
2 – 15 oz. cans diced tomatoes, undrained
1 – 15 oz. can tomato sauce
Optional: 4 pickled or canned jalapeno peppers, seeded & chopped (or 1 fresh)
1 – 15 oz. can black beans, rinsed & drained (can substitute red kidney beans)
1 – 15 oz. can great northern beans, rinsed & drained

Toppings:
¼ c. low-fat or fat-free sour cream
¼ c. low-fat cheddar cheese, shredded
¼ c. sliced green onion or chopped sweet onion

Chop onion and garlic.  Heat oil in a large pot over medium heat.  Add turkey, onion and garlic and cook until turkey is no longer pink in the middle, 10 minutes.  While turkey is cooking, prep tomatoes & jalapenos.  Add cumin, salt & pepper to pot, cook for 1 minute.  Stir in undrained tomatoes, tomato sauce, and jalapenos.  Bring to boiling.  Reduce heat; cover and simmer for 20 minutes, stirring occasionally.  While simmering, rinse and drain beans and shred/chop cheese and onions.  Add beans to pot and heat through, about 10 minutes.  

Serve topped with sour cream, cheddar cheese and green onions.