Firehouse Turkey Chili

• 1 tbsp vegetable oil
• 1 lb ground turkey -- very lean
• 1 lg red onion -- chopped
• 2 cloves garlic -- thinly sliced
• salt -- to taste
• 1 cayenne chile -- chopped
• 1/2 tsp Mexican oregano -- minced
• 1/2 tsp ground cumin
• 2 tbsp chili powder -- pure if poss.
• 2 10 oz cans Ro-Tel type tomatoes (with chiles) -- undrained
• 1 8 oz can tomato sauce
• 1 16 oz can black beans -- drained & rinsed

Garnishes:

• low fat sour cream
• chopped cilantro
• chopped chile
• chopped tomato

Preheat a large pot, pref. a Dutch oven. When hot, heat oil. Add the turkey, stirring to break up the lumps, and cook until browned and you see no more pink. Add the onion and garlic and cook until onion is tender. Drain off as much fat as possible. Place meat back in and add salt, cayenne, mexican oregano, cumin and chile powder. Add the tomatoes, tomato sauce and beans. Mix well. Bring to a simmer. Correct seasoning with salt and pepper.

Simmer for 1/2 hour uncovered. Then simmer for 1-1/2 hours covered.
If the chili is too thick, add either tomato juice or water.
Serve garnished with any or all of the garnishes listed. Also put it over some cooked rice.