Turkey and Bean Chili

Ingredients

• 1  tablespoon  olive oil
• 1  onion, chopped
• 1  green bell pepper, chopped
• 2  cloves garlic, chopped
• 1/2  pound  ground turkey (preferably dark meat)
• 2  tablespoon  tomato paste
• 1  teaspoon  ground cumin
• 1/2  teaspoon  ground chipotle chili pepper or 2 teaspoons chili powder
• 1  28-ounce can diced tomatoes
• 2  15-ounce cans kidney beans, rinsed
• kosher salt and black pepper
• 1/4  cup  reduced-fat sour cream
• cilantro sprigs, for serving

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
2. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
3. Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.
4. Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
5. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
6. Serve the chili with the sour cream and cilantro.