Ingredients

• 2 tablespoons vegetable oil
• 1 medium red bell pepper, medium dice
• 1 medium yellow onion, medium dice
• 2 medium garlic cloves, coarsely chopped
• 1 pound ground turkey
• 3 tablespoons chili powder
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1 28 ounce can diced tomatoes
• 1 cup low-sodium chicken broth or stock
• 2 14oz cans cannellini beans, drained and rinsed
• shredded cheddar cheese

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.
2. 2.
Increase the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is just cooked through, about 4 to 6 minutes.
3. 3Add the chili powder, salt, oregano, cumin, cayenne, and cinnamon, stir to coat the turkey and vegetables, about 1 minute.
4. Add the tomatoes and their juices as well as the broth or stock, stir to combine, and bring to a simmer. Add the beans and return to a simmer. Reduce the heat to medium low, add the bay leaf, and simmer, stirring occasionally, until the flavors meld, about 30 minutes.
5. Remove the bay leaf. Taste and season with additional salt as needed. Serve with the cheese.

Enjoy!