2 tbsp. olive oil
3/4 c. chopped onion
3/4 c. chopped green pepper
1 lb. ground turkey
3 tbsp. ground cumin
3 tbsp. chili powder
3 (14 1/2 oz.) cans chopped tomatoes
3 (14 1/2 oz.) cans drained and rinsed beans (i.e., kidney, red or pink beans, cannellini)
black pepper and salt to taste
dash of hot pepper sauce

Sauté onion and green pepper in olive oil until soft. Add ground turkey and season with salt, pepper, 1 tablespoon of cumin and chili powder. Crumble turkey as it cools. In a crock-pot, put tomatoes, beans, 2 tablespoons cumin, chili powder, salt and pepper to taste. Add a dash of hot pepper sauce or more if you want it spicier. Add turkey mixture to tomato mixture (drain fat if there is a lot of liquid). Cook on high anywhere from 6 to 8 hours, depending on how tender you want the meat.