Start by browning up your ground turkey in a large skillet. This makes a lot of chili, so the bigger the skillet the better. After you've browned the turkey, drain the fat.
Add in the tomato sauce and water.
Toss in all the other ingredients except the beans and simmer, covered, for half an hour. This chili has a good kick to it, but if you like it extra spicy, add more ground red pepper to taste after this simmer. I'd recommend sampling it first before adding more though. Better safe than trying to down every drop of water within reach.
Stir in the beans and simmer, uncovered, for another 20 minutes.
Add your favorite toppings and enjoy! This chili freezes beautifully, so it's great if you're making prepare ahead meals. It's the dish that just keeps giving!
2 lbs. ground turkey
2 15 oz. cans tomato sauce
2 C. water
2 15 oz. cans kidney beans
4 cloves of garlic, minced (2 tsp.)
1/4 C. dry minced onion or 1 sm. onion, diced
1 tsp. oregano
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. salt
6 tsp. chili powder
1/4 tsp. ground red pepper
Brown the ground turkey in a large skillet then drain the fat. Add all the other ingredients except the beans, then cover and simmer for 30 minutes, stirring regularly. Stir in the beans and simmer, uncovered, for another 20 minutes.