4 Tbs. olive oil, divided
1½ lb. turkey meat
Salt and pepper
1 large Vidalia onion, chopped
2 cloves garlic, minced
3 bell peppers, such as red, orange and yellow, diced
1 jalapeno pepper, seeded and diced
2 Tbs. chili powder
2 28-oz. cans San Marzano crushed tomatoes
3 cans of beans, such as cannellini, garbanzo and black


In saute pan over medium heat, cook turkey in 1 tablespoon of olive oil, breaking up the turkey meat into crumbles and adding salt and pepper as you cook. When no longer pink, remove from heat and set aside. Meanwhile, heat remaining 3 tablespoons of olive oil in a large soup pot and cook onions until translucent, about 10 minutes. Add garlic, peppers and chili powder. Stir before adding the tomatoes and then bring to a boil. Lower flame to medium heat and add turkey and beans. Simmer for at least half an hour before serving.