This is a mild, but flavorful, version of chili, that can be on the table in under half an hour. Allergy Dad likes to add some cayenne and chili powder to his.
2 Tbs olive oil
1 sweet onion, coarsely chopped
1/4 tsp salt
fresh ground white pepper, to taste
1/4 tsp paprika
1/2 tsp ground cumin
1 clove garlic, pressed
1 lb ground turkey
29 oz can tomato puree
15.5 oz can kidney beans, rinsed
1 small can corn
Saute onion in the olive oil in a heavy bottomed pot over medium high heat until translucent. Mix in spices and garlic. Add ground turkey and cook until pink is completely gone. Mix in tomato puree, kidney beans, and corn. Continue to cook until the chili just starts to bubble. Serve with cornbread or over rice. The leftovers freeze well.