Easy Turkey Chili

I had forgotten how exhausting working in an office can be. The commute...the conversations with extremely talkative people...the politics...the commute again. The deciding each and every day what to wear. The attempt to put dinner on the table after said commute.

That being said, I'm really, really enjoying it! The pro's are far outweighing the cons. And, while I haven't cooked that much this week (mostly due to outside circumstances, or the fact that Hub decided he was going to cook) it wasn't because I couldn't due to lack of time or energy. The one night that I did, it was this super-easy, fast and very mild chili...mild enough for Kiddo to enjoy. I'm almost embarrassed to bother to write it down, but perhaps others have not used the "use every can in the pantry" method of cooking chili before...or if you have, now you don't need to be ashamed anymore. You are not alone!

1 Tbsp cooking oil
1 lb ground turkey
1/2 large onion, chopped
1 can kidney beans, 15 oz
1 can black beans, 15 oz
2 cans flavored diced tomatoes, 28 oz total (I used one with mild green chilis and one called chili recipe)
1 tsp salt
1/2 t coriander

1. In a large pot, heat the cooking oil. Add the onions and saute until translucent. Add the turkey and the salt, breaking up the meat with a wooden spoon, and cook until all the pink is gone.
2. Add all the contents of the cans and the coriander. At this point, you might want to up the heat with chili powder or pepper or something.
   
3. Bring to a boil, and boil for about 5 minutes.
4. Reduce heat to a simmer. Simmer for as long as you like (within reason), it will only get better...but really, it's good to eat right now.

We had it over brown rice. The rice took longer to cook than the chili did, so did require a modicum of forethought. Otherwise, the whole thing took about 25 minutes, if that. And Kiddo liked it, which is always a shock. Plus, there were lots of leftovers to pack for my lunches.