3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, finely chopped
1 red and 1 yellow pepper, chopped
4 cloves garlic, finely chopped
2 tablespoons tomato paste
3 teaspoons ground cumin
2 teaspoons dried oregano or herbs de provence
3 tablespoons chili powder or 2 tablespoons chili powder and 1 tablespoon paprika
1/2 teaspoon cayenne (or less, according to taste)
kosher or sea salt to taste
freshly ground black pepper to taste
1 pound ground turkey
1 large (28 ounce) can of tomatoes, chopped if whole
1 pound dried beans, rinsed or 3 cans of beans, rinsed and drained
1 1/2 cups water, vegetable broth or chicken stock
In a large, heavy-bottomed pan, heat oil over medium heat. Add onion, carrots, peppers and garlic and cook, stirring, until softened but not browned. Stir in cumin, oregano, chili powder, cayenne and tomato paste and cook another five minutes until the tomato paste slightly darkens.
Add ground turkey and cook until it is no longer pink. Add beans, tomatoes, stock or broth and bring to a boil. Turn heat to low and simmer for one hour or until beans are cooked.
Add salt and pepper to taste.
Serve with grated cheddar or jack cheese.
Note: If using canned beans, shorten cooking time.