Turkey Chili

1 pound of ground turkey
1 tablespoon olive oil
1 large carrot, peeled and grated
1 medium onion, chopped
1 red bell pepper, seeded and chopped
Salt and pepper to taste
1/4 teaspoon powdered chili, increase or decrease to taste
2 teaspoons of ground cumin
2 cloves of minced garlic
1 1/4 cups of water
1 can (28 ounces) of crushed tomatoes
3/4 teaspoon of dried oregano
1 can (15 ounces) pinto or kidney beans, drained and rinsed
1/4 teaspoon of sugar
1/4 cup chopped fresh cilantro

In a large non-stick pan brown the ground turkey over medium-high heat. Break up chunks of meat. This should take about 10 minutes. Remove from heat, and pour off any liquid or fat.

Heat olive oil in a Dutch oven over medium heat and add onion. Cook, stirring often, until tender, 3-5 minutes.

Add carrot, bell pepper, and about 1/4 teaspoon of salt and continue to cook until vegetables are tender, about 5 minutes.

Add chili and cumin, and cook stirring, until mixture begins to thicken, about 2-3 minutes.

Add garlic, stir 30 seconds, and 3/4 cup of water. Stir together until mixture is thick, 1-2 minutes.

Stir in turkey, tomatoes, oregano, and remaining 1/2 cup of water. Add salt to taste. Reduce heat and cover. Simmer 45-60 minutes, stirring often.

Stir in beans and adjust seasonings. Add sugar and cilantro if desired, and spoon into bowls.

Servings: 4