Turkey Chili

1. In a soup pot over medium-high heat, saute the onions and garlic in the olive oil. Once they are translucent and soft, after about 5 minutes, add the ground turkey. Using your spoon, break it up and cook it until the turkey is no longer pink, about 7 minutes.
2. Stir in the tomato sauce and the diced tomatoes and green chilies. Add a couple pinches of salt and pepper. Stir in the dried oregano, ground cumin, and chili powder. Taste and add more chili powder and salt and pepper if needed. Reduce the heat to low/medium-low and cover. Simmer for about 45 minutes to an hour.
3. Then drain and rinse the kidney beans and stir them into the chili. Turn the heat back to medium.
4. If you like a thicker chili, in a small bowl, mix together the hot water and cornmeal. Stir it into the chili and allow it to bubble and thicken for 5 minutes. Serve with cheese, Fritos, or sour cream!