Ingredients

1 pound lean ground turkey

1 28-ounce can diced tomatoes

1/2 cup sun-dried tomatoes

2 14-1/2 ounce cans white cannellini beans

1 green pepper, chopped

1 yellow pepper, chopped

1 red onion, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1 tablespoon chili powder

1 teaspoon dried oregano

1 teaspoon cumin

1/4 teaspoon red pepper flakes

1/4 teaspoon cayenne

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1-3/4 teaspoons kosher salt, divided

3/4 teaspoon pepper, divided

2 tablespoons olive oil

2 limes, quartered

white cheddar cheese

light sour cream

avocado

pumpkin spiced pumpkin seeds

Directions

1. Heat oil in large Dutch oven. Add ground turkey, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Stir. Cook until meat is browned and crumbly.
2. In a small dish, combine chili powder, oregano, cumin, red pepper flakes, 1/4 teaspoon kosher salt, cayenne, onion powder, and garlic powder.
3. Add yellow and green peppers, onion and garlic and 1/2 teaspoon kosher salt. Stir well and add seasonings you put together in small dish. Combine.
4. Add drained and rinsed beans, tomatoes and tomato paste. Stir. Add sun-dried tomatoes and stir again. Bring to a slight boil and reduce heat to medium-low.
5. Simmer on medium-low for 60 minutes.
6. Squeeze lime juice over each bowl and top with toppings.

Enjoy!

Until next time, Kris