3lbs Organic Ground Turkey
2 Tbsp olive oil
3 red onions (chopped)
3-4 jalapeños (chopped; discard seeds for less spicy, the more seed you keep, the spicier)
8 garlic cloves (chopped)
1/3 cup chili powder
3 Tbsp ground cumin
1 1/2 tsp sweet paprika (regular paprika is fine if you don't have sweet)
42oz canned diced tomatoes (with juice)
3 - 15.24oz cans of kidney beans (drained)
21oz vegetable (or beef) broth
Grated cheddar cheese
Green onions (chopped, for garnish)
Fresh cilantro (chopped, garnish)
Heat olive oil in large pot over medium-high heat.
Add red onions and sauté until brown (5-6 minutes)
Add jalapeños and garlic and sauté for about 1 more minute.
Add ground turkey and cook for about 5 minutes or until brown (be sure to break up the ground turkey as you cook)
Add chili powder, cumin and paprika and mix in thoroughly.
Add tomatoes with juices, kidney beans and broth and bring to a boil.
Reduce heat and simmer for at least 45 minutes, stirring occasionally (you can simmer for even longer, the goal in this step is to get the flavors to blend and to thicken up the entire chili)
Ladle into bowls.
Garnish to personal preference with grated cheddar cheese, sour cream, green onions and cilantro.