Turkey Chili

Fall comfort food also brings fall football, and what better way to entertain the guys than big bowls of chili.  Turkey takes the fat off the wasteline, and this easy recipe saves time and effort.  This is a meat and kidney bean chili, but I like to add what I have and feel like at the time including green pepper, corn and black beans.  Serves six, pair with cold beer.

Ingredients:
2 tbsp oil
2/3 lb ground turkey
1 yellow onion, chopped
1/2 green bell pepper, chopped (optional)
1 pack McCormick's chili seasoning
1 15oz can tomato sauce
1 15oz can diced tomatoes
1 15oz can kidney beans
1/2 15oz can black beans (optional)
1/2 cup frozen corn (optional)
1/2 cup grated cheddar cheese

Directions:
Heat oil in pot over medium heat, add turkey, break up into small pieces, cook turkey until browned.  Remove turkey to bowl and add 3/4 of the onions  and the green pepper (if desired) to pot and cook until softened.  Return turkey to pot and add contents of seasoning packet.  Stiry to mix and allow seasoning to cook into meat a minute or two.  Add sauce, diced tomatoes and kidney beans (and black beans, and corn if desired).  Stir, bring to simmer and cover.  The consistency of the chili should be fine, but if you want to add a small amount of water you may.  Simmer 15 minutes.  Serve into bowls, top with remaining onions and grated cheese.