Ingredients

• 1 large onion, chopped
• 1 garlic clove, minced
• Few glugs of olive oil
• 1 lb ground turkey (dark meat is always preferable) or beef
• Salt and pepper to taste
• 4 tbsp chili powder
• 1 28-oz can diced tomatoes
• 1 tsp oregano
• 1/8 teaspoon cayenne
• 1 bay leafs
• 1/4 tsp cinnamon (crucial)
• 1 14-oz can black beans, drained
• Handful of chopped fresh parsley, for garnish

Directions:

• Over medium-low heat, sauté the onion and garlic in the oil about 3 minutes. Turn up the heat to medium-high and brown the meat until it loses its pink color.
• Add salt, pepper and the chili powder—get it sizzly so the spices get cooking—and then add the tomatoes and the remaining spices.
• Turn down the heat, simmer for 10 to 15 minutes, and add the beans. Cook for another 5 minutes or until the beans are warmed through.
• Serve with white rice and any combination of the following: avocado chunks, shredded cheddar, chopped fresh cilantro, sour cream.

^*For a thinner chili, add Kangen Water® to desired consistency