1 c. chopped onion (1 lg.)
1 lg. clove garlic, chopped fine
1 tbsp. vegetable oil
1 lb. ground turkey
1 tbsp. chili powder
1/4 tsp. leaf oregano, crumbled
1/4 tsp. salt
1 can (16 oz.) tomatoes in tomato puree, broken up with fork
1 can (16 oz.) kidney beans
1/4 c. shredded Cheddar cheese for garnish (optional)

Saute onion and garlic in oil in large skillet over medium heat until tender, stirring often. Crumble turkey into skillet. Cook over high heat until turkey is lightly browned, stirring often. Stir in chili powder, oregano and salt. Cook 5 seconds, stir in tomatoes. Bring mixture to a boil. Lower heat. Cover and cook slowly 30 minutes. Add a little water if needed during cooking. Stir in undrained kidney beans. Heat to serving temperature. Garnish with cheese.