Nice and Spicy Turkey Chili

Freshly made last week and finishing off the leftovers tonight, this Turkey Chili is very tasty and really makes the cut for a turkey chili.  Pour it over Corn Casserole for a new twist on chili and cornbread or serve in individual bowls with crushed tortilla chips and shredded cheese or even over hot dogs.  Any way you serve it, it's delicious!

This is a great meal to put into single serving containers and keep in the fridge for quick warm-ups or to take along for lunch.

1 1/2 pounds ground turkey
1 tsp. onion powder
1 tsp. minced garlic
2 T chili powder
1 T paprika
1 1/2 tsp. red pepper flakes
1 tsp. ground cumin
2 cans (15 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1 C chicken broth
1 1/2 T apple cider vinegar
1 15 oz. can kidney beans, rinsed and drained
1/2 tsp. salt
1/8 tsp. black pepper

Cook the ground turkey until no longer pink.  Add the rest of the ingredients and bring to a boil.  Serve with crushed tortilla chips, shredded cheese and a dollop of sour cream.

To enjoy tonight: simply serve.

To enjoy later: do not bring to a boil, but place in a freezer containter (about 9 cups) and cool completely before freezing.  Defrost before bringing to a boil and serving.