This is a great chili on a cool day. It is lower in sodium and fat than some chili recipes as I make my own chili seasoning and can control the sodium content somewhat. Good with crackers, Mexican corn bread, toasted cheese sandwich or over spaghetti noodles for a great Chili/Spaghetti. Leftovers are good over a baked potato or over chips for nachos.
Brown ground turkey, add onion and minced garlic, cook unitl about done. (I use a large cast iron roaster with a lid for one pot cooking - less clean up.) Drain meat mixture. On top of the meat I add seasonings and mix well. Add rest of ingredients - beans, tomatoes, tomato paste, sauce, water and broth. Simmer about 45 minutes - 1 hour. **The best way to roast bell pepper - cut pepper in 1/2 lengthwise, remove seeds, etc. place on a cookie sheet, mash pepper with palm of hand to flatten. Run under broiler until pepper skin is black. Remove from oven and put heated pepper in a brown paper sack, fold top of sack down to hold in steam or put in bowl with tight fitting lid. When steamed well, remove skin from pepper. (Of course as in most any recipe, use your own desired seasonings. If you want to use a package of chili seasoning and regular chopped bell pepper or kidney beans, by all means use that, I just like to make my own seasonings to suit our tastes.)