This version of chili is loaded with flavor, yet with minimal saturated fat and sodium. It’s a hearty dish by itself, or even better with our no-carb cheese “crackers” (but watch the fat and sodium content of the “crackers”).
Heat the ground turkey in a skillet until cooked, turning and separating the meat into bits. Drain and set meat aside.
Using the same skillet, heat the olive oil and add the green pepper and onion, sautéing them until the onions are translucent and peppers are lightly cooked, then set aside.
Start heating the tomatoes, tomato sauce and beans in a large saucepan with the water. Add the turkey and the onion/green pepper mixture. Blend well and add the chili powder.
Heat until near boiling, but do not boil. Simmer for at least 15-20 minutes, or for up to an hour or two.
The spiciness of this chili can be increased with red (cayenne) pepper, or adjusted with Aleppo pepper or others, according to your preference. For more vegetables, you could use more onion and green pepper, or add a mix of sweet bell peppers in yellow and orange, for more color.