Instructions: In a large nonstick skillet over medium heat, cook the turkey, onion, celery, carrot, chile pepper and garlic, breaking up chunks of meat with a wooden spoon, 6 minutes or until meat is no longer pink. Drain off any liquid. Transfer mixture to a large pot.

Add chili powder, cumin, and salt; cook and stir over medium heat 1 minute. Stir in tomatoes and black beans. Bring to a boil, reduce heat and simmer uncovered about 30 minutes, stirring occasionally, until flavors have blended.

This recipe yields 8 servings.

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