1 lb lean ground turkey (93%) 1 16oz. can dark red kidney beans, rinsed and drained 1 16oz. can diced tomatoes 1 6oz. can tomato sauce 1 medium yellow onion, diced 1 yellow pell pepper, diced 1/2 cup carrot, diced 1/2 sweet potato, diced 1-1/2 med. stalks celery, diced 2 cloves garlic, minced 2 Tbs chili powder 2 tsp ground cumin 2 tsp ground oregano salt and pepper to taste
Heat a 2 qt. dutch oven over med-high heat. Spray bottom of pot with cooking spray. Add ground turkey and cook until browned. Use a potato masher to get fine crumbles while the meat is browning. Remove meat from pot and set aside. Spray the bottom of the pot again and add the onion, bell pepper, carrot, celery, sweet potato and garlic. Cook and stir over medium high heat until vegetables are tender. Return the cooked turkey to the pot and add the kidney beans, tomatoes and tomato sauce. Stir to combine. Add the chili powder, cumin, oregano, salt and pepper. Reduce heat to low and simmer about 30 minutes.