Instructions: Heat oil in a heavy large saucepan or Dutch oven over medium low heat. Add bell pepper, onion, carrot and garlic; saute until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium high and add turkey; break up with a spoon and saute until turkey is no longer pink, about 3 minutes. Add beans, broth and tomato paste; bring to a boil. Reduce heat and simmer until liquid thickens, stirring occasionally, about 1 hour. Season with salt and pepper.

Description: "Meat"

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