2 tbsp. vegetable oil
1 med. onion, finely chopped (1/2 c.)
1 sweet green pepper, halved, seeded and diced (about 1 c.)
3 cloves garlic, finely chopped
2 lb. ground turkey
3 tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. leaf oregano, crumbled
1 (4 oz.) can mild green chilies, drained and chopped
1 (16 oz.) can whole tomatoes with their liquid, chopped
2 tbsp. tomato paste
1 c. chicken broth
1 (16 oz.) can kidney beans, drained and rinsed
1/4 tsp. salt

Heat oil in large saucepan over medium heat. Add onion, sweet green pepper and garlic; cook, stirring often, until onion is soft and transparent, about 6 minutes. Add turkey and cook, stirring and breaking up meat with wooden spoon, until meat changes color.

Add chili powder, cumin and oregano; cook, stirring, 30 seconds. Add chilies, tomatoes, tomato paste, chicken broth, beans and salt. Stir well to combine. Bring to boiling. Lower heat and simmer, uncovered, stirring occasionally, for 30 minutes. Makes 8 servings.