Turkey Chili

So I was making chili the other night and received a phone call and ended up having a few friends come over and enjoy my chili, and the remainder of the peanut butter cookies that I made.

This recipe serves roughly 6 people (or 3 hungry guys and 2 girls picking at it) but as I was told that night chili should actually spend the night in the fridge and then be reheated to achieve maximum awesome-ness. So leftovers are a good thing!

Ingredients

1 tablespoon olive oil

1 lb ground turkey (or ground anything I suppose)

5 cloves of garlic, chopped

2 jalapenos, chopped

1 red onion, chopped

1 teaspoon chili flakes

1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
3/4 cups chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (I used the tried and true standard Tabasco)
1 1/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano

Process

In a large skillet, saute onions and garlic in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Serve with tortilla chips and enjoy the awesome!