Tex-Mex Chili

2 tablespoons vegetable oil

2 medium onions -- chopped

6 cloves garlic -- minced

2 packages The Turkey Store Lean Ground

2 tablespoons chili powd

2 tablespoons ground cumin

1 1/2 teaspoons salt

4 cans salsa-style stewed tomatoes -- undrained

2 cans kidney or pinto beans -- drained

2 bell peppers -- diced

1 1/2 cups picante sauce

shredded cheddar cheese -- optional Monterey jack cheese -- optional sour cream -- optional chopped cilantro -- optional

Heat oil in a 4 quart saucepan or Dutch oven over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin and salt. Cook 5 minutes, stirring occasionally. Add tomatoes, beans, bell pepper and picante sauce. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes, stirring occasionally. Ladle into bowls; top as desired.