7 oz. ground turkey
1/2 c. chopped onion
1 c. drained canned Italian tomatoes, seeded and chopped
2 tsp. chili powder
1/2 c. tomato sauce
1/2 c. water
1 tsp. Worcestershire sauce
1 tsp. white wine vinegar
1 bay leaf
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. crushed red pepper
1 tsp. ground cumin

Spray 3 quart saucepan with non-stick cooking spray and heat over medium-high heat. Add turkey and onion. Using back of wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned, about 5 minutes.

Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, 25 to 30 minutes. Remove bay leaf before serving. Makes 2 servings. May be frozen; just thaw and reheat.