1 tbsp olive oil

1 medium sized onion finely diced 

1 lb. of ground turkey (dark meat)

1/2 cup wild rice

1 can of chick peas (you can substitute other beans if you choose like kidney, black or navy), If you want more beans less meat make this 2 cans

2 cans diced tomatoes

1 tbsp chicken stock powder or one bullion cube

1 tsp chili flakes

1 tsp hot paprika

1/4 tsp cumin

1/2 cup water

1 tbsp tomato paste or 2 tbsp ketchup

1 tbsp brown sugar

Add salt to taste

In a large pot over medium heat lightly saute the diced onions in the olive oil until translucent.  

Add in ground turkey and mix well. 

Add in the remaining ingredients.  Turn heat up to high while watching and stirring.  Once the mixture starts to boil, cover with a proper fitting lid, decrease to medium heat and let simmer for 1 hour stirring occasionally. 

Check to see if the wild rice has burst and become curly.  If it has then the chili is ready, if not then you must continue simmering until the rice bursts. If you wish the consistency to be thicker continue simmering.  

Turn off heat and let the chili rest for at least 15 minutes before serving this will allow all of the juices and flavors to merge brilliantly.

Dispense into bowls and garnish with a sprinkle of grated cheddar cheese and a crostini. 

Leftovers can be stored in a tightly sealed plastic container for up to one month.  Or you can make batches in advance. Just pull it out of the freezer, bring to boil and then serve.

Image via Wikipedia