Thanksgiving Leftover Turkey Chili

2 tablespoons Extravagonzo Red Chili Culinary oil
1 large red onion, chopped
4 garlic cloves, minced
1 jalapeño, finely chopped
1 can chicken broth (or 2 cups of chicken stock or chicken broth made with boullion)
1 large can of crushed tomatoes
1 can black beans, drained and rinsed
1 can butter beans, drained and rinsed
1 cup leftover turkey, chopped
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 teaspoon garlic powder
2 teaspoons Palo Alto Firefighters Pepper Hot Sauce or Palo Alto XX Hot
1/2 teaspoon cumin
1/2 teaspoon salt

In a large saucepan, saute onions in Extravagonzo Red Chili Culinary oil until they begin to soften, about 3 minutes. Add garlic and cook for another 30 seconds or so. Add jalapeno, chicken broth, tomatoes, beans, and turkey. Stir in vinegar, brown sugar, spices, and Palo Alto Firefighters Pepper Hot Sauce or Palo Alto XX Hot. Simmer over medium heat for 15 to 20 minutes, stirring occasionally, to allow the flavors to come together.
Serve chili with your choice of toppings.