1/2 lb. ground turkey, browned, drained
1 tbsp. olive oil
3 lg. onions, chopped
3 cloves garlic, minced
4 (16 oz.) cans kidney beans, drained and rinsed 1 minute
2 (16 oz.) cans unsalted whole tomatoes, chopped
2 (8 oz.) cans unsalted tomato sauce
2 tbsp. oregano
1 1/2 tsp. chili powder
Juice for 1/2 lemon
1/4 tsp. Tabasco
1/4 tsp. fresh black pepper
1 tsp. cumin (optional)
8 tsp. Cheddar or Parmesan cheese (optional)

Brown ground turkey, drain. Remove to big pot. (Slow cooker for longer simmering.) Warm olive oil in same medium skillet over moderate heat. Add onion and garlic, cook, stirring occasionally until softened. Add to large pot along with beans, may use mixture of kidney, chili, small red, Northern, or black-eyed peas. Any combination of 4 cans. Also add tomatoes, tomato sauce, oregano, chili powder, lemon juice, Tabasco and black pepper, and 1/2 cup water.

If desire thinner chili, add up to 2 cups water. Cook uncovered over low heat for 15 minutes, until comes to simmer boil. Sprinkle each serving with cheese, if desired.