2 teaspoons olive oil
1 pound ground turkey
1 cup onion, diced
1 cup carrots, sliced
1 cup yellow pepper, diced
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 can (14.5 ounces) chili-style tomatoes
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
Salt and black pepper to taste
Optional toppings: chopped fresh parsley, crumbled corn chips, cheese, sour cream
In a large soup pot or Dutch oven, heat oil over medium-high. Add the turkey, onion, carrots and yellow pepper. Cook, stirring constantly, until turkey is crumbly and cooked through and vegetables are tender, 5 to 6 minutes.
Reduce heat to medium-low and add chili powder, garlic powder and cumin. Stir well, and then add tomatoes and both cans of beans. Stir well and cover. Cook 5-10 minutes to blend flavors. Serve immediately or reduce heat to low and simmer up to 30 more minutes until ready to serve. Just before serving, taste and adjust seasoning with salt and pepper. Serve with toppings, if desired.
Leftovers can be refrigerated up to 3 days or frozen up to 6 weeks.
Nutrition values per serving (without toppings): 454 calories, 13 g fat (3 g saturated), 77 g carbohydrates, 13 g fiber, 37 g protein, 77 mg cholesterol, 301 mg sodium.