Sauté one diced onion with a couple of smashed garlic cloves in 1-2 T of olive oil. Season with salt and pepper. After several minutes, add a pound of ground turkey (or chicken or lean beef), stir and break up meat while it browns. Season well with more S&P, a dash of cinnamon (yes, it gives chili that great je ne sais quoi), about 1t of cumin, and probably 2-3T of chili powder. I also add a few shakes of both garlic and onion powder for extra flavor. After another 5 minutes or so, add 1 can small-dice tomatoes, about 3-4 T tomato paste, and 1 can of drained organic black beans. Add a little water if too dry, then stir well.
Now insert an immersion blender and blend until you get a really nice consistency without all the tomato and bean chunks that will make your kids snub dinner. Once you’ve got it how you like it, cover the pot and simmer another 30 minutes or so, adjusting the seasoning if necessary. You can serve this chili over whole wheat or brown rice spaghetti noodles with a little side salad or pile of steamed broccoli. Easy and nutritious.