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2 pounds ground turkey
1-1/2 onions, chopped
1/2 cup chopped green, yellow, or red bell pepper
1-1/2 teaspoons dried ground cumin
1 tablespoon dried oregano (or substitute 3 tablespoons fresh thyme)
3 large cloves garlic, crushed
3 tablespoons chili powder
1 tablespoon paprika
1 cup stewed, diced tomatoes
2 cups tomato sauce
1 cup black beans
2 cups kidney beans
2 cups water
1 jalapeño pepper, finely chopped (optional for a hotter chili) or crushed red pepper flakes, to taste.

A leaner option to beef, this chili is “ono-licious” over “hapa” (half brown, half
white) rice, or it can be added to Mexican wraps and tostada salads.
In a large saucepot, brown ground turkey. Add onions and bell peppers; sauté until
translucent. Stir in cumin, oregano, and garlic. Add chili powder and paprika.
Stir in stewed tomatoes, tomato sauce, beans, and water; bring to a boil.
Reduce heat and simmer for 30-40 minutes.

Recipe makes 6 servings.

Source: Hawaiian Electric Company, Apr 2005 newsletter.