Turkey And Bean Chili

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, chopped
• 1/2 pound ground turkey
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon group chipotle chili pepper or 2 teaspoons chili powder
• 1 28-ounce can kidney beans, rinsed
• Kosher salt and black pepper
• 1/4 cup reduced-fat sour cream

1. Heat oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionallly, until tender, 4 to 6 minutes
2. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute
3. Add the tomatoes with juiced, the beans, 1/2 cup water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.

olive oil, onion, green bell pepper, garlic, ground turkey, tomato paste, ground cumin, chili pepper, kidney beans, kosher salt, sour cream

Taken from www.epicurious.com/recipes/member/views/turkey-and-bean-chili-50067974 (may not work)