Turkey-Bean Chili

1 LB skinless boneless turkey breast, cut into 1-inch cubes
1 Onion, chopped
1 TB chili powder (I use 2 because Chris and I like spice)
1 (15 1/2 oz) can pinto beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes with jalapeno peppers
1 (11 oz) can mexican-style corn kernals
1/3 cup chopped fresh cilantro

1. Spray a nonstick dutch oven with olive oil nonstick spray and set over medium-high heat. Add the turkey and onion; cook, stirring frequently, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder.

2. Add the beans, tomatoes, and corn; bring to a boil. Reduce heat and simmer; covered, until the turkey is cooked through and the flavors are blended, about 15 minutes. Stir in the cilantro. Garnish each serving with 1 TB of sour cream and extra chopped cilantro.